Name: Shaved Asparagus Salad with Crispy Prosciutto
Total time: 30 min
Ingredients: 1 pound asparagus , trimmed; 1½ cups frozen shelled edamame , thawed; ½ English cucumber , halved lengthwise, seeded, and sliced thin; 2 ounces feta cheese , crumbled (½ cup), divided; 2 tablespoons minced fresh dill fronds , divided; 2 ounces thinly sliced prosciutto , divided; 1 teaspoon grated lemon zest plus 3 tablespoons juice; 2½ teaspoons coriander seeds; ¾ table salt; ½ teaspoon pepper

Why This Recipe Works

This vibrant salad is full of fresh flavor and salty, savory crunch. Thinly slicing raw asparagus means there’s no need for cooking—the pieces are crisp-tender with bright grassy flavor. Juicy, crunchy cucumber is a natural companion, and edamame brings a smooth, buttery texture to the mix. A quick sizzle in the pan transforms thin strips of prosciutto into crisp, savory bites that add both crunch and richness. Feta layered throughout provides a creamy, salty foil to the other textures. A simple lemon vinaigrette with zest and coriander seeds heightens the spring flavors.

Before You Begin

For a heartier version, you can easily bulk this up with hard-boiled eggs, rotisserie chicken, or even a tin of tuna or sardines.

Instructions

Cut top ¾ inch off 1 pound asparagus and place in large bowl. Slice remaining asparagus stalks ⅛ inch thick on bias into approximate 2-inch lengths. Add stalks to bowl with tips, along with 1½ cups frozen edamame, thawed; ½ English cucumber, halved lengthwise, seeded, and sliced thin; ¼ cup crumbled feta; and 1 tablespoon dill fronds.

Heat 1 tablespoon extra-virgin olive oil in 12-inch nonstick skillet over medium heat until just shimmering. Add 1 ounce thinly sliced prosciutto and cook until golden and crisp, 1 to 2 minutes per side. Transfer to paper towel–lined plate. Repeat with remaining 1 ounce thinly sliced prosciutto (you needn’t add more oil). Let cool, about 5 minutes. Crumble into bite-size pieces.

Whisk together 1 teaspoon grated lemon zest plus 3 tablespoons lemon juice, 2½ teaspoons coriander seeds, ¾ teaspoon table salt, ½ teaspoon pepper, and remaining 3 tablespoons oil in small bowl. Pour over asparagus mixture and toss to combine. Stir in half of prosciutto.

Transfer to serving bowl or platter. Sprinkle with remaining half of prosciutto, ¼ cup crumbled feta, and 1 tablespoon dill fronds. Drizzle with extra oil and serve.