Grilled Asparagus with Melon Salad

Ingredients:

• 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

Preparation:

1. Position a rack on the middle shelf of the oven. Preheat the oven to 350°F (175°C).
2. 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.
3. 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.
4. 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.
5. 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.