Recipe: Grilled Asparagus and Prosciutto Cobb Salad+++
Grilled Asparagus and Prosciutto Cobb Salad
Ingredients:
Dressing (optional)
1/3 cup and 1 1/2Tsp EVOO
2 1/2Tsp White Wine Vinegar
1/2tsp Dijon Mustard
3/4tsp
1/2tsp and 1/4tsp Grounded Pepper
1 clove of finely chopped Garlic
1 1/2Tsp finely chopped Chives
1 1/2Tsp finely chopped Flat Lead Parsley
Note: Too much dressing and can cut to 1/2 or 1/3.
2 Eggs
1 lb Asparagus (snap the tough end apart)
1 bunches Green Onions
1 Small Lettuces
4 slices toasted Prosciutto lightly
2 sliced Avocados
6oz crumbled Mozzarella cheese
1/4 tsp Salt
Methods:
1. Bring pot of water to a boil
2. Turn off and remove pot from heat, add eggs in slowly
3. Cover the lid and let it sit for 15 minutes before rinsing them in cold water before peeling and quarter
4. (Optional) Whisk 1/3 cup of EVOO, vinegar, mustard, 3/4tsp of salt, 1/2tsp of pepper, garlic, chives, and parsley together, set dressing aside
5. In a baking sheet, put asparagus and green onions in with remaining of EVOO, 1/4tsp of salt and pepper. Toss together.
6. Heat up a dry cast iron pan with grill grid on medium-high heat for 5 minutes
7. Put asparagus and green onions in the cast iron pan to cook for about 3-4 minutes and grill marks and turn to cook for another 2-3 minutes or until tender
8. Transfer asparagus and green onion to baking sheet
9. Clean and trim lettuces and halves if the leaf is too big
10. Arrange lettuces to the base of a large platter and set aside
11. Arrange asparagus, green onions, prosciutto, avocados, eggs, and cheese over lettuce
12. Drizzle with desirable amount of dressing
13. Set dressing aside on table
14. Ready to serve
Dressing (optional)
1/3 cup and 1 1/2Tsp EVOO
2 1/2Tsp White Wine Vinegar
1/2tsp Dijon Mustard
3/4tsp
1/2tsp and 1/4tsp Grounded Pepper
1 clove of finely chopped Garlic
1 1/2Tsp finely chopped Chives
1 1/2Tsp finely chopped Flat Lead Parsley
Note: Too much dressing and can cut to 1/2 or 1/3.
2 Eggs
1 lb Asparagus (snap the tough end apart)
1 bunches Green Onions
1 Small Lettuces
4 slices toasted Prosciutto lightly
2 sliced Avocados
6oz crumbled Mozzarella cheese
1/4 tsp Salt
Methods:
1. Bring pot of water to a boil
2. Turn off and remove pot from heat, add eggs in slowly
3. Cover the lid and let it sit for 15 minutes before rinsing them in cold water before peeling and quarter
4. (Optional) Whisk 1/3 cup of EVOO, vinegar, mustard, 3/4tsp of salt, 1/2tsp of pepper, garlic, chives, and parsley together, set dressing aside
5. In a baking sheet, put asparagus and green onions in with remaining of EVOO, 1/4tsp of salt and pepper. Toss together.
6. Heat up a dry cast iron pan with grill grid on medium-high heat for 5 minutes
7. Put asparagus and green onions in the cast iron pan to cook for about 3-4 minutes and grill marks and turn to cook for another 2-3 minutes or until tender
8. Transfer asparagus and green onion to baking sheet
9. Clean and trim lettuces and halves if the leaf is too big
10. Arrange lettuces to the base of a large platter and set aside
11. Arrange asparagus, green onions, prosciutto, avocados, eggs, and cheese over lettuce
12. Drizzle with desirable amount of dressing
13. Set dressing aside on table
14. Ready to serve
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