Spring Peas, Asparagus and Prosciutto Salad

Name: Spring Peas, Asparagus and Prosciutto Salad
Yield: 6
Ingredients: 4 slices prosciutto; 1 lb asparagus spears trimmed and halved lengthwise; 1 ½ cups shelled English peas; 1 cup pea shoots; 1 cup sugar snap peas; ¼ cup fresh mint leaves; ¼ cup slivered almonds, toasted; 2 tbsp extra-virgin olive oil; 2 tbsp seasoned rice vinegar; Salt and coarse-ground black pepper, to taste

This salad features three forms of peas—English peas, pea shoots and sugar snap pea pods—and asparagus for a symphony of greens and textures. Prosciutto crisped in the oven and toasted almond slivers add crunch and flavor.

Makes 6 servings

Ingredients

4 slices prosciutto
1 lb asparagus spears trimmed and halved lengthwise
1 ½ cups shelled English peas
1 cup pea shoots
1 cup sugar snap peas
¼ cup fresh mint leaves
¼ cup slivered almonds, toasted
2 tbsp extra-virgin olive oil
2 tbsp seasoned rice vinegar
Salt and coarse-ground black pepper, to taste

Directions

Preheat oven to 350°F. Line a baking sheet with parchment paper.
Place prosciutto in a single layer on prepared baking sheet. Bake for 15 minutes or until edges start to curl and crisp.
In a large bowl combine asparagus, English peas, pea shoots, sugar snap peas, mint, almonds and baked prosciutto. Whisk together oil and vinegar; drizzle over vegetables and toss to coat.
Season to taste with salt and pepper.