In this fresh take on the classic Cobb, a little smoky char adds depth to asparagus and green onions, and the grill turns prosciutto into crisp shards. Choose large asparagus so they won't fall through the grates.

Stephanie Spencer
This Story Originally Appeared On


Jeffery Cross

Recipe Summary

1 hr
Serves 6 as a main dish


Ingredient Checklist


Instructions Checklist
  • Hard-cook eggs, then cool, peel, and quarter. Meanwhile, whisk together 1/3 cup oil, the vinegar, mustard, 3/4 tsp. salt, 1/2 tsp. pepper, the garlic, chives, and parsley; set dressing aside.

  • Put asparagus at one end of a large rimmed baking sheet and green onions at other end. Toss asparagus with 1 tbsp. oil and 1/4 tsp. each salt and pepper. Toss onions with remaining 1/2 tbsp. oil and a sprinkle of salt and pepper.

  • Trim bases from lettuces and halve or quarter lettuces if large. Arrange in a bed on a large platter and set aside.

  • Heat a grill to medium-high (about 450°). Lay cold prosciutto slices on two sheets of parchment paper, separated; then stack on a rimmed baking sheet.

  • Carefully flip prosciutto sheets meat down onto grill. Pull off paper with tongs. (For a charcoal grill, cook one batch at a time and move from center of fire if meat starts browning too fast.) Grill prosciutto covered, turning once, until mostly crisp, about 2 minutes. Transfer to baking sheet; set aside.

  • Grill asparagus and green onions, covered, turning once, until charred and tender, 4 to 6 minutes. Transfer to baking sheet.

  • Arrange asparagus, green onions, prosciutto, avocados, eggs, and cheese over lettuce. Drizzle with some of reserved dressing and serve the rest on the side.

Nutrition Facts

531 calories; calories from fat 70%; protein 26g; fat 42g; saturated fat 11g; carbohydrates 18g; fiber 9.2g; sodium 1438mg; cholesterol 228mg.