Ingredients
3 lb asparagus spears
1 melon, cantelope, honeydew, watermelon
¼ lb prociutto, cut thin
8 fresh basil leaves
1 wedge parmesan cheese
Preparation
Cook asparagus spears al dente in the microwave for 5 minutes with 2 tablespoons of water or chicken stock.
Then toss and cook for 5 to 7 minutes more. Set aside.
Shred or cut prosciutto and cut melon into 1-inch chunks.
Cut asparagus spears into thirds or quarters.
Wrap a bundle of asparagus spears in proscuitto and repeat until all asparagus has been used.
Top with parmesan shavings and sprinkle basil that has been cut in a chiffonade.
Sprinkle with sea salt and fresh ground pepper.
