Asparagus, Spinach, and Crisped-Prosciutto Salad

Name: Asparagus, Spinach, and Crisped-Prosciutto Salad
Prep time: 40 min
Total time: 40 min
Ingredients: 2 ounces thinly sliced prosciutto, torn into 3-inch pieces; 1 tablespoon extra-virgin olive oil; Coarse salt and freshly ground pepper; 0.5 bunch (about 6 ounces) asparagus, trimmed; 0.5 cup shelled fresh peas; 4 baby creamer potatoes (about 5 ounces), cut into ¼-inch slices; 3 tablespoons buttermilk; 0.25 cup mayonnaise; 2 tablespoons finely chopped shallot; 1 tablespoon fresh lemon juice; 0.25 cup packed fresh tarragon leaves; 2 cups packed baby spinach (about 2 ½ ounces)

3.5

(38)

By

Martha Stewart Editors

Updated on March 9, 2018

Prep Time:

40 mins

Total Time:

40 mins

Servings:

4

Ingredients

2 ounces thinly sliced prosciutto, torn into 3-inch pieces
1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground pepper
½ bunch (about 6 ounces) asparagus, trimmed
½ cup shelled fresh peas
4 baby creamer potatoes (about 5 ounces), cut into ¼-inch slices
3 tablespoons buttermilk
¼ cup mayonnaise
2 tablespoons finely chopped shallot
1 tablespoon fresh lemon juice
¼ cup packed fresh tarragon leaves
2 cups packed baby spinach (about 2 ½ ounces)

Directions

Preheat oven to 400 degrees. Arrange prosciutto in a single layer on a rimmed baking sheet and brush with oil. Bake until crisp and deep golden, about 9 minutes. Let cool on a paper-towel-lined plate.
Meanwhile, bring a medium pot of generously salted water to a boil. Add asparagus and cook until just tender, 1 to 2 minutes. Transfer to a bowl of ice water to stop the cooking; drain, then cut into 2-inch pieces on the bias. Add peas to water and cook until just tender and bright green, 3 to 4 minutes. Transfer to ice water to stop the cooking; drain. Add potatoes to water and cook until just tender, 6 to 8 minutes. Drain and let cool slightly.
Whisk together buttermilk, mayonnaise, shallot, and lemon juice in a bowl. Season with salt and pepper. Combine asparagus, peas, potatoes, tarragon, and spinach in a large bowl. Season with salt and pepper. Divide among 4 plates and top with crisped prosciutto. Drizzle with 2 tablespoons dressing and serve with remaining dressing on the side.