Prosciutto-wrapped asparagus


It’s hard to beat a sunny, spring-like Sunday afternoon with a couple of the grand-boys and family visiting for lunch, boat riding and fishing!  I needed a couple of quick, easy vegetable sides to go with a crock pot roast. I made cabbage boats (click on the link to see recipe) and while they rested, I threw prosciutto-wrapped asparagus on the Grill Grates (available at Amazon – Grill Grates) for a few minutes.


Preparing the asparagus is easy. It can even be wrapped the day before, then seasoned and grilled in only a few minutes. Guests will rave about them!

After you have snapped and washed the asparagus spears, carefully spiral a slice of prosciutto (they will tear easily) around each thick spear. If your spears are very thin, group 2-4 together and wrap with a slice of the meat. Once they are all wrapped, and in a dish (9×13 works well), liberally drizzle them with olive oil and roll them around to coat evenly. The prosciutto is fairly salty, so chose a seasoning with minimal salt and use sparingly. We like Dizzy Pig’s Swamp Venom (a cajun-style seasoning) and really just apply to one side of the spears.

They are grilled direct on a grid (or on Grill Grates) or in a veggie grill pan. All you want to do is firm-up the prosciutto on all sides for a few minutes. Place back in the dish and cover until ready to serve.


Serves 4-6

1 bunch of asparagus (about 36 thick spears)
Prosciutto (enough for all spears)
Olive oil
Cajun seasoning (minimal salt)

(1) Snap the spears, wash and dry. 
(2) Separate the prosciutto slices and carefully spiral wrap a slice around each spear, or around 2-4 spears if they are thin.
(3) Place the wrapped spears in a wide dish and liberally drizzle with olive oil, rolling the spears around to thoroughly coat them with the oil. They can be prepared the day before, covered and kept in the refrigerator until ready to season and grill.
(4) Sparingly apply the cajun seasoning (I only season one side).
(5) Grill direct at 400*, turning frequently to prevent burning. You only need to char a little – to let the prosciutto firm up.
(6) Cover until ready to serve.

Misippi Egger

Cabbage Boats

Cabbage boats with salmon toro (belly) pieces
Egg-cooked cabbage boats with salmon toro (belly) pieces

Slices of cabbage are seasoned and wrapped in a foil boat, then roasted at a high temp in the Egg which adds a little char around the edges. We were first served this awesome side on New Year’s Day (2016) at the Gulfport home of my fellow Egghead, Terry Helms and his gracious wife, Angel. I first “met” Terry (Grillin Guy) on the BGE Forum many years ago, then in person with Angel when we were cooking at the first Gulf Coast Eggfest. Eggers are a cult – a big family who connect through Forums, Facebook pages and Eggfests. Many life-long friends are made through these connections!

Terry & Angel Helms 1st Annual Gulf Coast Eggfest - 2010
Terry & Angel Helms
1st Annual Gulf Coast Eggfest – 2010

On to the cabbage……………

Cut a 1/2 head of cabbage through the core into quarters, then eights. Drizzle with melted butter, spray butter or EVOO. Liberally coat with Tony Chachere’s Cajun Seasoning.

Cut through core into 1/8ths. Drizzled with butter or EVOO and Tony's
Cut through core into 1/8ths. Drizzled with butter or EVOO and Tony’s

Seal in the foil boat and roast on the Egg – elevated (above the rim), direct at 400-450* for 20 minutes.

Foil boats cooked elevated, direct at 400-450* (these are on "Grill Grates".
Foil boats cooked elevated, direct at 400-450* (these are on “Grill Grates”.

Rest on counter, then carefully open and serve.

Finished cabbage boat - tender with a little char.
Finished cabbage boat – tender with a little char.


Prep: 10 min.     Cook time: 20 min     Serves: 2

1/2 head of cabbage
Butter, melted (or “I Can’t Believe it’s Butter” spray)
Tony Chachere’s Cajun Seasoning

1) Cut cabbage through the core into quarters, then into eights.
2) Place each cabbage slice on a large sheet of heavy duty aluminum foil (HDAF).
3) Pour melted butter or the EVOO (or both) or spray with faux butter.  Liberally coat both sides of the wedges with the cajun seasoning.
4) Seal each packet tightly and place in the BGE – direct, elevated (above the rim) at 400-450*.
5) Cook for 20 min., then rest on the counter until ready to serve.
6) Open carefully as they will release steam when opened.