Dinner Tonight: Shaved Asparagus, Pea, and Prosciutto Salad

Name: Dinner Tonight: Shaved Asparagus, Pea, and Prosciutto Salad
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 1 bunch asparagus, woody ends trimmed; 2 teaspoons Dijon mustard; 454 grams fresh peas, shelled (see note above); 1 liters spring greens; 4 servings Kosher salt and freshly ground black pepper; 2 Tbsps lemon juice; 2 Tbsps chopped mint; 118 milliliters olive oil; 59 milliliters shaved Parmesan cheese; 8 slices prosciutto (preferably prosciutto di Parma), cut into thin strips; 1 Tbsp minced shallot

Dinner Tonight: Shaved Asparagus, Pea, and Prosciutto Salad might be just the main course you are searching for. This gluten free and primal recipe serves 4. One serving contains 461 calories, 14g of protein, and 36g of fat. A mixture of prosciutto, dijon mustard, peas, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

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

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Water

Peas

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Pot

Drain and let cool.

Meanwhile, whisk the lemon juice, shallot, and mustard in a salad bowl.

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Lemon Juice

Mustard

Shallot

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Whisk

Bowl

Whisk in the oil in a slow stream to emulsify into a dressing. Season to taste with salt and pepper.

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Salt And Pepper

Cooking Oil

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Whisk

Lay the asparagus on a cutting board, and, holding the tip, use a vegetable peeler to shave strips lengthwise down the stalk. Reserve the tips. Toss the greens, asparagus, peas, and mint together in a large bowl with the dressing. Dress and season to taste with salt and pepper. Top with prosciutto and asparagus tips and sprinkle with Parmesan.

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Salt And Pepper

Asparagus