Grilled Peach and Prosciutto Wrapped Asparagus Summer Salad

Recipe courtesy of Raised Southern Magazine

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  • 6 -10 large yellow ripe peaches, washed, seeded and halved
  • Big Green Egg Citrus and Herb seasoning
  • 1 container fancy spring salad mix
  • 10 pieces asparagus
  • 10 slices prosciutto
  • 1 cup blueberries
  • 2 tbsp sunflower seeds
  • 1 cup wet Burrata Cheese
  • ½ cup extra virgin olive oil


Set the EGG for indirect cooking without a convEGGtor at 350°F/177°C.

Brush the peaches with olive oil and season with Big Green Egg Citrus and Herb Seasoning. Wrap asparagus spears with a thin slice of prosciutto, and brush each with olive oil.

Place the peaches and prosciutto-wrapped asparagus until nice caramelization occurs, and grill marks are present. Remove from heat.

To create the salad, top the fancy spring salad mix with grilled peaches, grilled prosciutto-wrapped asparagus, blueberries, pomegranate seeds, and sunflower seeds. Lastly, tear fresh burrata cheese into messy “clumps” all over the salad. Drizzle the balsamic dressing over the salad. Enjoy!

Balsamic Dressing Ingredients

  • 1 tbsp Balsamic vinegar
  • 1 tbsp honey
  • 3 tbsp of extra virgin olive oil
  • Juice of ½ a lemon
  • Salt and pepper to taste
  • Drizzle of honey

Balsamic Dressing Instructions

Mix all the ingredients together for the balsamic dressing and set aside.

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