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Grilled Asparagus and Prosciutto Cobb Salad

Serves 6 as a main dish

Total Time
1 hr

In this fresh take on the classic Cobb, a little smoky char adds depth to asparagus and green onions, and the grill turns prosciutto into crisp shards. Choose large asparagus so they won't fall through the grates.

su-Grilled Asparagus Prosciutto Cobb Salad Image

Photo: Jeffery Cross

 6 large eggs
 1/3 cup plus 1 1/2 tbsp. extra-virgin olive oil
 2 1/2 tablespoons white wine vinegar
 1/2 teaspoon Dijon mustard
  About 1 tsp. kosher salt, divided
  About 3/4 tsp. freshly ground pepper, divided
 1 large garlic clove, finely chopped
 1 1/2 tablespoons finely chopped chives
 1 1/2 tablespoons finely chopped flat-leaf parsley
 2 pounds large asparagus, ends trimmed
 2 bunches green onions, ends trimmed
 1 1/3 pounds small lettuces, such as Little Gem
 5 1/2 ounces thinly sliced prosciutto (keep cold)
 2 avocados, sliced
 6 ounces sharp but creamy blue cheese, such as Point Reyes Original, crumbled
Step 1

Hard-cook eggs, then cool, peel, and quarter. Meanwhile, whisk together 1/3 cup oil, the vinegar, mustard, 3/4 tsp. salt, 1/2 tsp. pepper, the garlic, chives, and parsley; set dressing aside.

Step 2

Put asparagus at one end of a large rimmed baking sheet and green onions at other end. Toss asparagus with 1 tbsp. oil and 1/4 tsp. each salt and pepper. Toss onions with remaining 1/2 tbsp. oil and a sprinkle of salt and pepper.

Step 3

Trim bases from lettuces and halve or quarter lettuces if large. Arrange in a bed on a large platter and set aside.

Step 4

Heat a grill to medium-high (about 450°). Lay cold prosciutto slices on two sheets of parchment paper, separated; then stack on a rimmed baking sheet.

Step 5

Carefully flip prosciutto sheets meat down onto grill. Pull off paper with tongs. (For a charcoal grill, cook one batch at a time and move from center of fire if meat starts browning too fast.) Grill prosciutto covered, turning once, until mostly crisp, about 2 minutes. Transfer to baking sheet; set aside.

Step 6

Grill asparagus and green onions, covered, turning once, until charred and tender, 4 to 6 minutes. Transfer to baking sheet.

Step 7

Arrange asparagus, green onions, prosciutto, avocados, eggs, and cheese over lettuce. Drizzle with some of reserved dressing and serve the rest on the side.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 531Calories from Fat 70
% Daily Value *
Total Fat 42g65%

Saturated Fat 11g56%
Cholesterol 228mg76%
Sodium 1438mg60%
Total Carbohydrate 18g6%

Dietary Fiber 9.2g37%
Protein 26g52%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.