Grilled asparagus and melon salad

Delight in the perfect blend of smoky and sweet flavors with this refreshing grilled asparagus and melon salad. A taste of summer on your plate!

Ingredients:

• 60g thinly sliced prosciutto
• 450g asparagus, trimmed
• 2 teaspoons extra-virgin olive oil, plus 2 tablespoons
• Kosher salt and freshly ground black pepper
• 2 tablespoons fresh lemon juice
• 1/4 small melon (about 340g), peeled, seeded and cut into 3/4-inch cubes
• 110g fresh mozzarella or burrata cheese, cut into 3/4-inch cubes
• 2 tablespoons pine nuts, toasted* see Cook's Note

Instructions:

1. Position the oven rack in the middle of the oven. Heat up the oven to 180 °C.
2. Cover a baking sheet with parchment paper. Spread out the prosciutto in one layer on the baking sheet. Cook for 12 to 14 minutes until it becomes crispy. Remove excess oil on paper towels. Cut the prosciutto into small 1/4-inch pieces.
3. Heat a grill pan over medium-high heat or warm up a gas or charcoal grill. Mix the asparagus with 2 teaspoons of olive oil in a bowl. Add salt and pepper to taste. Grill for 2 to 3 minutes on each side until it is tender but still slightly crisp.
4. Mix lemon juice with 2 tablespoons of olive oil in a medium bowl. Whisk until the ingredients are well combined. Season with salt and pepper. Add the melon and mozzarella cheese, and mix until everything is coated in the dressing.
5. Place the asparagus on a serving platter. Use a slotted spoon to top the asparagus with the melon and burrata cheese. Drizzle any remaining dressing over the dish. Sprinkle the prosciutto and pine nuts on top before serving.
6. *Tip: For toasted pine nuts, spread them out in one layer on a baking sheet. Bake in a preheated 180 °C oven for 8 to 12 minutes until they turn golden brown.

Summary:

• Calories: 1163 kcal
• Fat: 91 g
• Protein: 56 g
• Carbs: 42 g
• Potassium: 1929 mg
• Magnesium: 179 mg