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Shaved Asparagus, Pea, and Prosciutto Salad

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Shaved Asparagus, Pea, and Prosciutto Salad
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Makes: 4 servings adjust



  • 1 pound Peas, fresh, shelled

Step 1

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.


  • 2 tablespoons Lemon Juice
  • 1 tablespoon Shallot, minced
  • 2 teaspoons Dijon Mustard
  • Salt & Pepper, to taste
  • 12 cup Olive Oil

Step 2

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.


  • 1 bunch Asparagus, woody ends trimmed

Step 3

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.


  • 2 tablespoons Fresh Mint, chopped
  • 8 slices Prosciutto, preferably Prosciutto di Parma, cut into thin stips
  • 6 cups Spring Mix Salad
  • 14 cup Parmesan Cheese, shaved

Step 4

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.
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