Shaved Asparagus Salad

Texans can be so predictable. In August we complain about the heat, In December we're ready for snow, and by February we're anxious for any signs of Spring. This week, we're having a chilly snap (highs in the 50s, yes I know it's not really cold), but by next week we'll be back in the 60s and 70s. All of this boring weather talk leads to the fact that Spring truly is around the corner, and that means tender young asparagus! I made this salad for Easter last year, and it is so simple it's almost not worth telling you about. But I would hate the thought of you not knowing just how delicious and refreshing it is to have ribbons of asparagus and prosciutto twirl together on your fork! Add a slice of baguette, and I would be delighted to call this dinner.

Note: I used sour cream here, but you could use plain Greek yogurt as well, which is what I'll probably use in the future. I was making this for a crowd, so I doubled the amounts below, but there was not a single strand of asparagus left. If you're serving more than four, I'd suggest doubling it as well.

For the salad:

1 bunch of asparagus

3 oz. prosciutto

3 oz. parmesan, shaved

For the dressing:

1/2 c. sour cream or yogurt

Zest and juice from one lemon

2 T. whole-grain mustard

1 T. heavy cream

Salt and pepper to taste

1. Shave the asparagus very thinly with a mandolin or vegetable peeler. You will end up with ribbons of asparagus and whole tips. Thinly slice the prosciutto and separate into strands.

2. In a large bowl, combine the asparagus, prosciutto and parmesan.

3. In a small bowl, whisk together the dressing ingredients. Season to taste.

4. Pour the dressing over the salad ingredients and toss gently to combine. Refrigerate for half an hour or so to let the asparagus soften a bit.