Directions

• Preheat a stove-top grill pan over medium high heat or preheat a gas or charcoal grill. In a medium bowl, toss the asparagus and 2 teaspoons of olive oil. Season with salt and pepper. Grill the asparagus for 2 to 3 minutes each side until crisp tender. Remove from grill and set aside.
• Make vinaigrette by combing the lemon juice and the pistachio oil in a jar with a screw top lid. Season with kosher salt and freshly ground black pepper to taste and shake the vinaigrette well. Put the cantaloupe and cheese in a medium bowl, add the vinaigrette, and toss carefully until combined.pepper. Place sheet pan in the oven and roast for 25 minutes, stirring halfway through to roast on all sides.
• Toast the nuts in a dry non-stick skillet over medium high heat until toasted, taking care not to burn the nuts. Arrange the asparagus on a platter. Using a slotted spoon, spoon the cantaloupe and mozzarella cheese on top of the asparagus. Drizzle with any remaining vinaigrette.