– Bring a large pot of water to a boil. – Add cut asparagus pieces to pot and boil 2-3 minutes until tender. Using a slotted spoon or skimmer, scoop asparagus from boiling water and into an ice bath to stop the cooking process. – Add pasta to boiling water and cook according to the directions on the package. Once cooked, drain pasta using a colander and rinse with cool water. Allow to drain well. – In a large mixing bowl, add spring mix, cooked pasta, asparagus, peas, shredded prosciutto, and shaved Parmesan. Toss to combine. – Whisk together all dressing ingredients. Pour half of the dressing onto salad, and toss again to combine. Add more dressing to taste. Serve immediately or chilled.
– Peas- can be eaten raw or blanched for more tenderness.After blanching the peas in boiling water, immediately transfer them to a bowl of ice water to stop the cooking process. This helps preserve their vibrant green color and crisp texture. If using frozen peas, allow to thaw before adding to salad. – Vegetarian/Vegan Option– omit the prosciutto and Parmesan cheese for a vegetarian version of the salad. Also, replace honey with agave for a vegan version. You can enhance the flavor by adding grilled or roasted vegetables such as cherry tomatoes, bell peppers, or zucchini. – Gluten-Free Option– use gluten-free pasta to make the salad gluten-free. There are many varieties of gluten-free pasta available, such as brown rice pasta, quinoa pasta, or chickpea pasta, which work well in pasta salads.