Spring Peas, Asparagus And Prosciutto Salad

A vibrant spring salad featuring tender asparagus, sweet peas, sugar snap peas, fresh mint, and crunchy almonds, topped with crispy baked prosciutto. Finished with a light olive oil and rice vinegar dressing, this salad is crisp, colorful, and full of flavor—ideal for lunch, dinner, or entertaining.

Recipe Information

Total Time:

Yield:

4 servings

Ingredients

4 slices prosciutto

1 pound asparagus spears, trimmed and halved lengthwise

1½ cups shelled English peas

1 cup pea shoots

1 cup sugar snap peas

¼ cup fresh mint leaves

¼ cup slivered almonds, toasted

2 tablespoons extra-virgin olive oil

2 tablespoons 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.