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All RecipesVeggies

Recipe from Weber's Big Book of Grilling™ by Jamie Purviance and Sandra S. McRae

Grilled Asparagus with Prosciutto and Orange Mayonnaise

  • People

    Serves 4

  • Prep Time

    10 mins

  • Grilling Time

    8 to 11 mins

Serves 4
Prep Time
10 mins
Grilling Time
8 to 11 mins

the Ingredients

20151023095348 Row Sides 4


  • ⅓ cup mayonnaise
  • ½ teaspoon finely grated orange zest
  • 1 tablespoon fresh orange juice
  • 1 teaspoon fresh lemon juice
  • ⅛ teaspoon ground cayenne pepper
  • 1 pound asparagus
  • 1½ tablespoon extra-virgin olive oil
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper
  • 4 ounces thinly sliced prosciutto


  • 01 Prepare the grill for direct cooking over medium heat (350° to 450°F).
  • 02 In a small bowl whisk the mayonnaise ingredients.
  • 03 Remove and discard the tough bottom of each asparagus spear by grasping each end and bending it gently until it snaps at its natural point of tenderness, usually two-thirds of the way down the spear. For very thick spears, after snapping off the thick ends, use a vegetable peeler to peel off the outer skin from the bottom half of each spear.
  • 04 Spread the asparagus on a large plate. Drizzle the oil over the top and season evenly with the salt and pepper. Turn the spears until they are evenly coated.
  • 05 Brush the cooking grates clean. Grill the asparagus (perpendicular to the grate) over direct medium heat, with the lid closed, until browned in spots but not charred, 6 to 8 minutes, turning occasionally. Remove from the grill and keep warm.
  • 06 Grill the prosciutto slices over direct medium heat just until crisp, 2 to 3 minutes, turning once. Remove from the grill and cut each slice into pieces about 2 inches across.
  • 07 Arrange the prosciutto and asparagus on four plates and spoon the mayonnaise over the top. Serve immediately.

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