Asparagus, Melon, & Prosciutto Salad
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Ingredients
  • for the salad…
  • 6-8 asparagus
  • 4 slices prosciutto
  • 1 cup cantaloupe, use a melon baller or chop into bite-size pieces
  • 1 tbsp toasted pine nuts
  • 3 cups fresh greens
  • approx. 10 shavings fresh Parmesan cheese
  • for the dressing…
  • 1 tbsp fresh lemon juice
  • ⅛ tsp honey
  • ⅛ tsp salt
  • ⅛ tsp black pepper
Instructions
  1. Preheat oven to 425 degrees
  2. Cut or break the ends off the asparagus spears off… they’re not good for eating.
  3. Lay the spears on one half of a baking sheet (line it with parchment paper first for easy clean up, if preferred) and toss with olive oil, salt, and pepper.
  4. On the other half of the baking sheet, lay the prosciutto out, making sure it’s not overlapping
  5. Bake the asparagus and prosciutto for about 1o minutes, until the prosciutto is crisp and the spears are tender (if the spears are on the larger side, they may need a few extra minutes). Lay the prosciutto over a paper towel to cool.
  6. Meanwhile, use a melon baller or knife to cut melon into bite-sized pieces.
  7. To toast pine nuts, heat a small pan over medium heat, dry (no oil), and add the pone nuts. Cook them for about 3-4 minutes, shaking them around every so often, until golden brown and fragrant.
  8. To make the dressing, whisk together the lemon juice, honey, salt, pepper, and oil. Taste and adjust seasonings as desired.
  9. To plate, lay the spring greens over a large plate/platter. Top with the toasted asparagus and melon balls. Break up pieces of baked prosciutto to sprinkle over the salad. Shave Parmesan cheese over the top, sprinkle with toasted pine nuts, and then drizzle the entire salad with the dressing.
  10. That’s it! Serve with a lemon wedge if you’d like and enjoy
Recipe by Honey Ghee and Me at https://www.honeygheeandme.com/2014/06/asparagus-melon-prosciutto-salad/