Grilled Asparagus with Melon Salad - Detailed recipes with photos.

An excellent summer meal, light, filled with vitamins and a combination of contrasting tastes and textures. Asparagus is fried on grill until golden brown so that it becomes softer but does not lose its juicy crunch. Served on a plate with ripe melon salad and mozzarella cheese with vinaigrette dressing. Sweet melon interesting combined with creamy cheese and smoked ham prosciutto, toasted, chopped and sprinkled on top. A fried pine nuts fill the whole appetizer with a more intense deep taste and extra crispness. Share with friends: Time: 32 minutes Difficulty: easy Servings: 4-6 Recipes use measured containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

55 gr. thin prosciutto slices
450 gr clipped asparagus
2 tsp olive oil + 2 tbsp. l
2 tbsp. l freshly squeezed lemon juice
1/4 part of a small melon (approximately 350 gr.), Peeled peel and seeds, and diced into 2 cm.
110 gr. 2 cm mozzarella, diced.
2 tbsp. l roasted pine nuts

Recipes with similar ingredients: prosciutto, asparagus, lemon, melon, mozzarella cheese, pine nuts

Recipe preparation:

Set the grid on the middle level of the oven. Preheat oven to 175 ° C.
Cover the pan with parchment paper. Put slices prosciutto in one layer on a prepared baking sheet. Bake 12-14 minutes until they become crispy. Transfer to paper towels to drain excess fat. Cut prosciutto into pieces of 0.5 cm.
Place the grill pan on a moderate heat or preheat a gas or charcoal grill. In a medium bowl mix asparagus and 2 tsp. olive oil. Salt and pepper. Fry for 2-3 minutes on each side until it becomes crispy soft.
In a medium-sized bowl, mix lemon juice and 2 tbsp. l olive oil. Beat well. Salt and pepper to taste. Add melon and mozzarella and mix, covering them with dressing.
Spread the asparagus on the dish. Spoon melon and cheese on top Asparagus Sprinkle with the remaining dressing. Sprinkle slices on top prosciutto and pine nuts and serve.