ASPARAGUS SALAD WITH PEAS AND CRISP PROSCIUTTO
Serves 6
Preparation time: 15 minutes
Total time: 45 minutes You can make the vinaigrette a few days in advance and fry the prosciutto several hours in advance. This salad is terrific as a starter to accompany broiled or baked fish or grilled chicken.
For vinaigrette 2 teaspoons minced or
pressed garlic 2 tablespoons lemon
juice
2 tablespoons orange
juice
2 tablespoons chopped
chives
1/3 cup olive oil
Salt and pepper to taste Pinch of sugar to taste
For salad
1 1/2 pounds asparagus 1 cup shelled fresh English peas or goodquality frozen peas 2 tablespoons olive oil 6 thin slices prosciutto,
cut into slivers 6 cups mixed butter
lettuces and arugula In small bowl or glass measuring cup, whisk together all the vinaigrette ingredients. Set aside.
Peel and trim asparagus stems if needed. Bring a large skillet of salted water to a boil. Add the asparagus and boil for 2 to 4 minutes, or until crisp-tender. Add the peas during the last minute of cooking. Do not overcook. Transfer to a bowl and run cold water over the asparagus and peas to stop the cooking.
Meanwhile, heat the olive oil over medium heat. Add the prosciutto and sauté until crisp, about 1 minute. Remove to paper towels to drain.
Arrange lettuce and arugula on plates. Top with asparagus and peas. Drizzle with vinaigrette.
Adapted from Food & Drink magazine, spring 2009 issue. Tested by Susan Selasky in the Free Press Test Kitchen.
237 calories (69 percent from fat), 19 g fat (3 g saturated fat), 11 g carbohydrates, 9 g protein, 506 mg sodium, 10 mg cholesterol, 5 g fiber.