Vegetable-melon Salad with Bocconcini
Peel lower 1/3 of asparagus stalks and blanch for 6-8 minutes in boiling salted water. Rinse in cold water and cut into 4-5 cm (approximately 2-inch) long pieces. Rinse the chickpeas in a colander and drain. Cut the avocados in half, peel, remove pits and cut into pieces. Cut melon into cubes. Drain bocconcini and cut in half.
Mix lime juice with the sugar and the oil. Season with salt, pepper and red pepper flakes. Mix prepared salad ingredients together and distribute among bowls.
Serve garnished with mint.