Melon carpaccio with asparagus and avocado sauce

Cut the bottom of the asparagus and halve them in the length. Brush them with olive oil and sprinkle with salt and pepper.

Heat a grill pan and roast the asparagus 3-4 minutes per side. Turn them around when they release from the pan, when the core is glassy they are ready.

Cut the watermelon into thin slices of ½ cm thick. Remove the peel and pips and spread the melon over plates. Sprinkle with half of the lemon juice.

Puree the ingredients for the avocado sauce with the rest of the lemon juice and season with salt and pepper. Spoon the sauce next to the melon and add the asparagus.

Garnish the melon carpaccio with basil leaves.