- 1 large ripe mango, peeled, pitted, and roughly chopped (or 1 1/4 cups frozen mango cubes, thawed)
- 4 teaspoons nonfat plain yogurt
- 3 tablespoons rice wine vinegar
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 12 medium asparagus spears, trimmed and lower half peeled
- 3 cups (3 ounces) baby spinach leaves
- 8 arugula leaves
- 1/4 fresh mango, finely diced
- 2 teaspoons fresh chives, sliced into 1/2-inch lengths
- 1/2 teaspoon olive oil
- 3 ounces prosciutto, sliced into thin ribbons
- To thinly slice the prosciutto, pile up the slices, roll them into a cigar, then thinly slice crosswise and peel apart the resulting ribbons.
- In blender, purée mango, yogurt, and vinegar until silky smooth, about 1 to 2 minutes. Stir in salt and pepper and set aside.
- Have ready a large bowl of ice and cold water. In medium saucepan over high heat, bring salted water to a boil. Add asparagus and boil, uncovered, until crisp-tender, about 3 minutes. Drain, then immediately plunge spears into ice water to stop cooking. Drain again and pat dry.
- In medium bowl, toss together spinach and arugula.
- In small bowl, toss mango and chives with olive oil.
- To plate, pour 1/4 cup mango dressing into center of each of 4 plates. Lay three asparagus spears side-by-side over each pool of dressing, then top each with 1/4 of salad greens. Sprinkle with mango-chive mixture, then top with prosciutto.