Asparagus with Grilled Melon Salad

Photo Courtesy of

Photo Courtesy of

Courtesy of: Giada's Italy ©2018
Total Time: 20 m
Serves: 4


  • 1 tbsp olive oil
  • 1/2 small cantaloupe (peeled, seeds removed, cut in 1/2" slices)
  • 1 cup cherry tomatoes (quartered)
  • 1 tbsp chopped fresh mint
  • 1 tsp kosher salt divided
  • 1 tsp Calabrian chili paste
  • 2 tsp fresh lime juice
  • 1/2 cup (1 stick) of unsalted, chilled butter
  • 2 fresh thyme sprigs
  • 1 lb medium-thick asparagus (trimmed)
  • Ricotta salata cheese (shaved, optional)


  1. Heat stovetop grill pan to medium high heat
  2. Drizzle oil on cantaloupe and place slices on grill for about 30s or until browned
  3. Flip slices and grill until browned
  4. Transfer to cutting board (let cool)
  5. Cut slices into 1/2" pieces and place in a mixing bowl
  6. Add tomatoes, mint, 1/2 tsp salt, chili paste, and lime juice (mix well)
  7. Heat 5 tbsp of water in a large skillet on medium heat
  8. Cut butter into 8 pieces and add to water one at a time when bubbles start to rise
  9. Whisk to form an emulsion and reduce heat to medium-low
  10. Add thyme and remaining 1/2 tsp salt (mix)
  11. Add asparagus to pan and toss gently to coat in butter
  12. Cover and cook for 5 minutes or until tender
  13. Transfer to platter
  14. Spoon melon salad on top and scatter ricotta salata shavings, if desired

Nutrition Facts

  • Calories: 283
  • Fat: 27g
  • Saturated Fat: 15g
  • Cholesterol: 61mg
  • Fiber: 3g
  • Protein: 4g
  • Carbohydrates: 11g
  • Sugar: 7g
  • Sodium: 446mg
  • Iron: 3mg
  • Calcium: 45mg
Danielle Gray