Grilled Asparagus with Melon Salad
Votes: 1
Time: 32 min.
Complexity: easily
Servings: 4-6
Complexity: easily
Servings: 4-6
A superb summer dish, light, packed with vitamins, and a combination of contrasting flavors and textures. Asparagus is grilled until golden brown, softening without losing its crisp, juicy crunch. Served on a platter with a salad of ripe melon and mozzarella cheese with a vinaigrette dressing. The sweet melon pairs beautifully with the creamy flavor of the cheese and the smoky, salty prosciutto, toasted, sliced, and sprinkled on top. Toasted pine nuts imbue the entire dish with a rich, deep flavor and added crunch.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 55 g thin slices of prosciutto
- 450 g asparagus, trimmed
- 2 tsp olive oil + 2 tbsp
- 2 tablespoons freshly squeezed lemon juice
- 1/4 of a small melon (about 350g), peeled, seeded and cut into 2cm cubes.
- 110 g mozzarella, cut into 2 cm cubes.
- 2 tablespoons toasted pine nuts
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Cooking the dish according to the recipe:
- Position a rack on the middle shelf of the oven. Preheat the oven to 350°F (175°C).
- Line a baking sheet with parchment paper. Place the prosciutto slices in a single layer on the prepared baking sheet. Bake for 12-14 minutes, until crisp. Transfer to paper towels to drain. Cut the prosciutto into 0.5 cm (1/4 inch) pieces.
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill. In a medium bowl, combine the asparagus and 2 teaspoons of olive oil. Season with salt and pepper. Grill for 2-3 minutes per side, until crisp-tender.
- In a medium bowl, combine lemon juice and 2 tablespoons olive oil. Whisk well. Season with salt and pepper to taste. Add the melon and mozzarella and toss to coat with the dressing.
- Arrange the asparagus on a platter. Spoon the melon and cheese over the asparagus. Drizzle with the remaining dressing. Top with prosciutto pieces and pine nuts and serve.
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