Asparagus with Melon and Prosciutto with Shaved Parmesan and Fresh Basil
- 3 lb. asparagus spears
- 1 melon (cantelope, honeydew, watermelon)
- 1/4 lb. prociutto, cut thin
- 6-8 fresh basil leaves
- 1 wedge parmesan cheese
Cook asparagus al dente. You can do this in the microwave for 5 minutes with 2 Tbs. water or chicken stock. Then toss and cook for 5-7 minutes more. Set aside. The recipe will come out better if you make sure the asparagus is very dry after it is cooked. 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.