Roasted Asparagus And Melon Salad

• 2 pounds asparagus spears
• 6 tablespoons olive oil, divided
• 1 cup diced cantaloupe
• 1 cup diced honeydew
• 1 cup watermelon balls (drained)
• 1 cup diced fresh mozzarella
• 2 tablespoons balsamic vinegar
• 1/2 cup grated parmegiano

1. Rinse asparagus and snap off bottoms of spears. Peel bottoms of spears if needed. Put on foil lined cookie sheet, drizzle with 2 tbsp. of olive oil, and roast at 450 for about 8 minutes, until crisp tender. Remove to a large oval platter, arranging with tips pointing toward both ends; set aside.
2. Using a small melon baller, scoop out a cup of watermelon balls. Put in a colander to drain while dicing the remainder of the melon and the mozzarella.
3. Whisk together in a large mixing bowl the remaining olive oil and the balsamic vinegar. Add in the fruit and diced cheese, and toss lightly to combine. Spread or mound fruit on top of asparagus. Sprinkle grated parm over the top.
4. Depending on season, substitute diced ripe peaches, cherries and blackberries. Add a teaspoon of sugar to the dressing to make up for the tartness of the cherries and blackberries. I have also substituted lemon or lime juice for the balsamic vinegar, depending on the fruit and what it's accompanying.

olive oil, cantaloupe, honeydew, watermelon, mozzarella, balsamic vinegar, parmegiano

Taken from food52.com/recipes/3936-roasted-asparagus-and-melon-salad (may not work)