Shaved Asparagus, Pea, and Prosciutto Salad Print Email

1 pound fresh peas, shelled
2 tablespoons lemon juice
1 tablespoon minced shallot
2 teaspoons Dijon mustard
1/2 cup olive oil
Salt and pepper to taste
1 bunch asparagus, woody ends trimmed
6 cups spring greens
8 slices prosciutto (preferably prosciutto di Parma), cut into thin strips
2 tablespoons chopped mint
1/4 cup shaved Parmesan cheese

Bring a small pot of salty water to boil. Cook the shelled peas in boiling water 3-4 minutes, until tender. Drain and let cool.

In the meantime, whisk the lemon juice, shallot, and mustard in a salad bowl. Whisk in the oil in a slow stream to emulsify into a dressing. Season to taste with salt and pepper.

Lay the asparagus on a cutting board, and, holding the tip, use a vegetable peeler to shave trips lengthwise down the stalk. Reserve the tips.

Toss the greens, asparagus, peas, and mint together in a large bowl with the dressing. Top with prosciutto and asparagus tips and sprinkle with Parmesan.

- serves 4 - Adapted from Epicurious. Blake Royer