Prosciutto-Wrapped Haricots Verts

Haricots verts are smaller and thinner than most American green beans, and they also tend to be a little more tender. These delicate beans can be served at an elegant dinner, either as an appetizer or as a side. If you can’t find haricots verts, American-size green beans are an acceptable substitute.

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  • 8 ounces haricots verts, trimmed
  • 2 tablespoons plus 1 tablespoon extra-virgin olive oil, plus extra for drizzling
  • Kosher salt and freshly ground black pepper
  • 2 ounces prosciutto, thinly sliced
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 1 ounce Parmigiano-Reggiano cheese, shaved


Set the EGG for direct cooking without the convEGGtor at 400°F/204°C.

In a medium bowl, toss the haricots verts with 2 tablespoons of the olive oil and season with salt and pepper. Place the haricots verts on a perforated grid, close the lid of the EGG, and grill for 2 to 3 minutes, until slightly soft. Carefully remove the grill pan from the grid and transfer the beans to a work surface.

Divide the cooked beans into 6 bundles and wrap each bundle with prosciutto slices.

Whisk together the lemon juice, the 1 tablespoon olive oil, and the mustard in a small bowl until emulsified.

Place the bundles of haricots verts directly on the grid. Close the lid of the EGG and cook for 1 minute. Transfer the bundles to a platter. Drizzle with a little olive oil and sprinkle with cheese. Serve immediately.

Serves 6

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