Asparagus Salad With Peas and Crisp Prosciutto

1 1/2 pounds asparagus
1 cup shelled fresh English peas or good-quality frozen peas
2 tablespoons olive oil
6 thin slices prosciutto, cut into slivers
6 cups mixed butter lettuces and arugula
Vinaigrette (recipe follows)

Peel and trim the asparagus stems if needed. Bring a large skillet of salted water to a boil. Add asparagus and boil for 2 to 4 minutes, or until crisp-tender. Add the peas during last minute of cooking. Do not overcook. Transfer to a bowl and run cold water over asparagus and peas to stop cooking.

Meanwhile, heat the olive oil over medium heat. Add the prosciutto and saute until crisp, about 1 minute. Remove to paper towels to drain. (Prosciutto may be fried several hours in advance.)

Arrange the lettuce and arugula on 6 plates. Top each with some of the asparagus, peas and prosciutto. Drizzle with the vinaigrette.

Makes 6 servings.

VINAIGRETTE: In small bowl or glass measuring cup, whisk 2 teaspoons minced or pressed garlic and 2 tablespoons each lemon juice, orange juice and chopped chives with 1/3 cup olive oil. Season to taste with salt, pepper and a pinch of sugar; set aside. (Vinaigrette can be made a few days in advance.)

— Recipe adapted by McClatchy News Service from Food & Drink magazine's spring 2009 issue.

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