Asparagus with Grilled Melon Salad

Ingredients:

• Half a small cantaloupe melon, rind and seeded and cut into 1cm thick slices.
• 1 tbsp. l. olive oil
• 1 cup cherry tomatoes, quartered
• 1 tbsp chopped fresh mint
• 2 tsp lime juice
• 1 teaspoon Calabrian chili paste
• 110 g butter, chilled and cut into 8 pieces
• 2 sprigs fresh thyme, leaves picked
• 450 g asparagus, trimmed
• Ricotta salata, peeled, for serving (optional)

Preparation:

1. Heat a grill pan over medium-high heat.
2. Drizzle the melon slices with olive oil and place them in the pan. Cook without moving them until golden brown on one side, about 30 seconds. Flip them over and cook the other side for another 30 seconds. Transfer them to a cutting board, let them cool slightly, then cut into 1/2-inch pieces.
3. Place the fried melon in a medium bowl along with the tomatoes, mint, lime juice, chili paste, and 1/4 teaspoon salt; mix well with a spoon. Set aside to allow the flavors to meld.
4. Meanwhile, pour 5 cups of water into a large skillet and heat over medium heat. When bubbles begin to rise to the surface, begin whisking in the butter, 1 tablespoon at a time, until emulsified. Once all the butter has been added, reduce the heat to medium-low so the mixture doesn't boil. Add the thyme and 1/2 teaspoon of salt, swirling the pan to combine.
5. Add the asparagus and toss gently to coat with oil. Cover the pan and cook until the asparagus is tender when pierced with a knife, 5 minutes.
6. Transfer the asparagus to a platter and top with some of the melon salad. Sprinkle with shaved salted ricotta, if desired. Serve with the remaining salad on the side.