Delicious dishes don’t have to be complicated, as is the case with this classic combination of melone e Prosciutto (melon and Prosciutto). Starting off many an Italian meal, this special ham and melon duet have been singing their salty-sweet song for a very long time. Now, I don’t usually like to mess with perfection, but the addition of asparagus is a nice twist to this old classic. This small bite (Merenda) really soars when utilizing the freshest melon you can find. Honeydew can be used in place of the cantaloupe and if you can locate a Tuscan melon, all the better.
- Asparagus spears
- Olive oil
- Salt and pepper
- Wash and trim the tough ends of asparagus.
- Place on a heavy baking pan, drizzle with olive oil, season with salt and pepper.
- Roast in a 350* oven until tender (approx. 10 minutes, depending on thickness of asparagus).
- When asparagus has cooled, wrap each with a half slice of prosciutto, place on a thin slice of melon.
I have also wrapped the Prosciutto around the asparagus and then roasted them . The house is divided as to which is best. (I prefer the first method).