«*» RUKHSANA«*» (<>_<>)khana -khazanakhana -Grilled Asparagus and Melon Salad(<>_<>)

 

(<>_<>)khana -khazanakhana -Grilled Asparagus and Melon Salad(<>_<>)    (<>_<>)khana -khazanakhana -Grilled Asparagus and Melon Salad -(<>_<>) Times:Prep>12 min.+Cook-20 min-Total:32 Ingredients 2 ounces thinly sliced prosciutto 1 pound 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 12 ounces), peeled, seeded and cut into 3/4-inch cubes 4 ounces fresh mozzarella or burrata cheese, cut into 3/4-inch cubes 2 tablespoons pine nuts, toasted* see Cook's Note Directions Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Place the prosciutto in a single layer on the prepared baking sheet. Bake for 12 to 14 minutes until crispy. Drain on paper towels. Chop the prosciutto into 1/4-inch pieces. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. In a medium bowl, toss together the asparagus and 2 teaspoons olive oil. Season with salt and pepper. Grill for 2 to 3 minutes each side until crisp-tender. In a medium bowl, combine the lemon juice and 2 tablespoons olive oil. Whisk until combined. Season with salt and pepper, to taste. Add the melon and mozzarella cheese and toss until all ingredients are combined. Arrange the asparagus on a platter. Using a slotted spoon, spoon the melon and burrata cheese on top of the asparagus. Drizzle any remaining vinaigrette over the top. Sprinkle the prosciutto and pine nuts on top and serve. *Cook's Note: To toast pine nuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 12 minutes until lightly browned

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