What you see here is merely the foundation for a delightful early summer salad with asparagus, peas, and prosciutto.
It was over 90 degrees up there on the roof this weekend. The lettuce got moved into the shade and dosed with daily helpings of cool water and somehow it (and some POD mint) managed to survive long enough to be put to a good and noble use.
Serves 2 hungry people. Adapted from Serious Eats.
¼ lb fresh sugar snap peas
½ lb fresh asparagus
4 cups spring greens
4 slices prosciutto
2 tbs chopped mint
Grated Parmesan cheese
2 tablespoons lemon juice
1 clove garlic, very finely minced
2 teaspoons Dijon mustard
Scant ¼ c. olive oil
Salt and pepper to taste
- Bring a small pot of water to boil. Add some salt.
- Remove the ends and strings of the peas.
- Chop the heads off the asparagus.
- Lay the body of the asparagus on a flat surface and using a vegetable peeler, shave strips lengthwise down the stalk. You’ll be left with about an inch of unshaved stalk where you’re hanging on to the thing. Toss that into the pile of asparagus heads.
- At this point, you should make some croutons if you want them.
- Fill a medium bowl with cold water, add a bunch of ice. Like 10 cubes.
- Toss the peas, and asparagus heads and tails into the boiling water. Let them boil. Oh so briefly. Like 3-4 minutes, maybe.
- Drain the vegetables in a colander and dump them into the icy water immediately. This will shock them, stopping them from cooking further and preserving that gorgeous green.
- Whisk the lemon juice, garlic, 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.
- Toss the salad ingredients together in a large bowl. If you were feeling adventurous, and made croutons, add them. Pour on the dressing and toss. Top with prosciutto and sprinkle with Parmesan. Devour.