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1
Place an oven rack in the center of the oven and preheat the oven to 350F.
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2
Line a rimmed baking sheet with parchment paper.
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3
Place the prosciutto in a single layer on the prepared baking sheet.
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4
Bake for 12 to 14 minutes, until crispy.
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5
Drain the prosciutto on paper towels and set aside to cool.
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6
Chop the prosciutto into 1/4-inch pieces.
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7
Meanwhile, heat a small, heavy skillet over medium-low heat.
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8
Add the pine nuts to the hot skillet and stir them until they become fragrant and golden brown, about 5 minutes.
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9
Transfer to a plate to cool.
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10
Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
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11
In a medium bowl, toss together the asparagus and 2 teaspoons of the olive oil.
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12
Season with salt and pepper.
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13
Grill for 2 to 3 minutes on each side until crisp-tender.
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14
In a medium bowl, combine the lemon juice and remaining 2 tablespoons olive oil.
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15
Whisk until combined.
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16
Season with salt and pepper.
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17
Add the melon and mozzarella cheese.
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18
Toss to coat.
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19
Arrange the asparagus on a platter.
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20
Spoon the melon and mozzarella cheese on top of the asparagus.
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21
Drizzle any remaining dressing from the bowl over the top.
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22
Sprinkle with the prosciutto and pine nuts and serve.
