Posted on Thu, Jul. 3, 2008
2 ounces prosciutto, sliced thin
4 pieces cooked, chilled asparagus spears
3 slices tomato, cut 1/8-inch thick
Drizzle of vegetable oil
Salt and pepper to taste
1. Season vegetables with salt, pepper and vegetable oil. Grill asparagus for three minutes, turning once. Grill tomatoes for 30 seconds on each side.
2. Place the watermelon on a plate, lay asparagus across the top, the layer tomatoes, mozzarella and prosciutto across the asparagus. Drizzle with olive oil if desired.
- From chef David Burke, Fromagerie Restaurant, Rumson, N.J.
554 calories, 31 grams protein, 12 grams carbohydrates, 8 grams sugar, 42 grams fat, 84 milligrams cholesterol, 2,106 milligrams sodium, 2 grams dietary fiber.
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