- Preheat oven to 350℉.
- Line baking sheet with parchment, and place strips of prosciutto on top. Bake for 12-14 minutes, or until crisp.
- Place prosciutto on paper towel, then roughly crumble.
- Toss together asparagus and 2 teaspoons olive oil in a medium bowl, and season with S&P.
- Heat grill pan over medium-high, and cook asparagus for 2-3 minutes on each side, or until tender but still crisp.
- In a medium bowl, whisk together lemon juice and 2 tablespoons olive oil.
- Season to taste with S&P, add melon and cheese and toss until combined.
- Arrange asparagus on platter, then, using a slotted spoon, top with melon and cheese.
- Drizzle remaining vinaigrette over top, and sprinkle with prosciutto and pine nuts.
June 22, 2009
Grilled Asparagus and Melon Salad
Happy Monday! Hope everyone had a wonderful weekend. Although we've been battling the elements up here in the northeast, we did get in a few outdoor activities. I am lucky enough to volunteer for an amazing organization, Girls on the Run, in which we help young girls train to run a 5k at the end of their school semester. Their big race was this weekend, and I am thanking the heavens that the rain held off just long enough for all of them to finish. It's so inspiring to see 3rd and 4th graders run a whole 3.1 miles. Great job girls! I never would have been able to do that at their age! We also played a little golf, but mainly stayed glued to the tv watching the US Open (Brad is actually there today to see the finals - lucky guy!).
Now onto the goods. This is a delicious and refreshing salad that would be perfect for a barbecue or any summer time outing. This sucker has everything - savory, salty, crunchy, and sweet. It's colorful and is really beautiful when all put together. It's rather hearty, but the dressing and sweet melon keep it feeling light, making it a great dish to serve when the weather warms up (if that will ever happen!). I never would have thought of combining all of these ingredients together, but they work surprisingly well and really balance each other out. If nothing else, the idea of baking the prosciutto into little crisps is genius!
Adapted from Giada De Laurentiis
2 ounces thinly sliced prosciutto
1 pound asparagus, trimmed
extra-virgin olive oil
salt and pepper
2 tablespoons lemon juice
1/4 small melon, cubed
4 ounces mozzarella, cubed
2 tablespoons pine nuts, lightly toasted