Avocado Melon Salad in Parmesan Cups

Preheat oven to 180°C (approximately 350°F) convection and line two baking sheets with parchment paper. Then draw 4 circles, each about 18-20 cm (approximately 7-8 inches) diameter. Grate parmesan coarsely and sprinkle on circles. Bake for about 5 minutes until cheese is barely melted. Brush four small bowls with a small amount of oil. Remove cheese circles from oven and carefully move from baking sheet immediately into bowl. Press into shape without breaking. Allow to cool.

Rinse asparagus, peel bottom third and trim ends. Cut into 5 cm long pieces and cook in salted water for about 6 minutes until al dente. Drain and rinse with cold water. Cut avocados in half, remove pit and peel. Cut avocado into pieces, each about 1.5 cm (approximately 1/2 inch). Mix with lemon juice. Cut melon into wedges and discard seeds and remove flesh from rind. Cut melon into small cubes and mix with avocado. Add asparagus pieces. Whisk together oil, basil, salt, pepper and cumin and add to avocado mixture.