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Grilled Asparagus and Melon Salad
2 oz. thinly sliced prosciutto
1 lb. trimmed asparagus
2 tsp. extra‐virgin olive oil, plus 2 tablespoons
Kosher salt and freshly ground pepper
2 tbl. fresh lemon juice
¼ small melon (about 12 ounces), peeled, seeded and cut into ¾ “cubes
4 oz. fresh mozzarella or burrata cheese, cut into ¾” cubes
2 tbl. pine nuts, toasted
Place an oven rack in the center of the oven. Preheat the oven to 350 degrees.
Line a baking sheet with parchment paper. Place the prosciutto in a single layer
on the prepared baking sheet. Bake for 12‐14 minutes until crispy. Drain on
paper towels. Chop the prosciutto into ¼” pieces. Place a grill pan over medium‐high heat or preheat a gas or charcoal grill. In a medium bowl, toss together the asparagus
and
2 tsp. olive oil. Season with salt and pepper. Grill for 2‐3 minutes on each side
until crisp‐tender. In a medium bowl, combine the lemon juice and 2 tbl. olive oil.
Whisk until combined. Season with salt and pepper to taste. Add the melon and
mozzarella cheese and toss all ingredients until well combined.
Arrange the asparagus on a platter. Using a slotted spoon, place the melon and
cheese on top of the asparagus. Drizzle any remaining vinaigrette over the top.
Sprinkle the prosciutto and pine nuts on top and serve.
Recipe provided by our corporate chef, Mark Pollard |
Grilled Asparagus and Melon Salad
