Grilled Asparagus and Melon Salad

  • 60g thinly sliced prosciutto
  • 500g asparagus, trimmed
  • 2 tsps extra-virgin olive oil, plus 2 tablespoons
  • Salt and freshly ground black pepper
  • 2 tbsps fresh lemon juice
  • 125g fresh mozzarella or burrata cheese, cut into 2cm cubes
  • 2 tbsps pine nuts, toasted* see cook's note
Preheat the oven to 180°C.

Line a baking sheet with parchment paper. Place the prosciutto in a single layer on the prepared baking sheet. Bake for 12 to 14 minutes until crispy. Drain on paper towels. Chop the prosciutto into small pieces.

Place a griddle pan over medium-high heat or preheat the grill. In a medium bowl, toss together the asparagus and 2 teaspoons of olive oil. Season with salt and pepper. Griddle for 2 to 3 minutes each side until crisp yet tender.

In a medium bowl, combine the lemon juice and 2 tablespoons olive oil. Whisk until combined. Season with salt and pepper, to taste. Add the melon and mozzarella cheese and toss until all ingredients are combined.

Arrange the asparagus on a platter. Using a slotted spoon, spoon the melon and burrata cheese on top of the asparagus. Drizzle any remaining vinaigrette over the top. Sprinkle the prosciutto and pine nuts on top and serve.

*Cook's Note: To toast pine nuts, arrange in a single layer on a baking sheet. Bake in a preheated 180°C oven for 8 to 12 minutes until lightly browned.

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