Ingredients
1/4
cup lemon juice
1
tablespoon Dijon mustard
2
teaspoons olive oil
1/4
teaspoon salt
3/4
teaspoon pepper
2
cloves garlic, finely chopped
1
lb thick-stemmed asparagus spears, bottom 2 inches removed, shaved into thin strips (4 cups)
1
small leek, white part only, cut into two 2-inch lengths, then cut into very thin matchstick pieces
3
slices gluten-free prosciutto (from 3-oz package), cut into very thin strips
1
oz Parmesan cheese, shaved into thin strips
Preparation
In large bowl, beat lemon juice, mustard, oil, salt, pepper and garlic with whisk.
Add asparagus and leek; toss to coat. Divide mixture among 6 serving plates; top with the prosciutto and cheese strips.
