1 pound large purple asparagus
1 medium fennel bulb, very thinly sliced
2 cups arugula
3-4 slices Prosciutto
6 tbsp Extra virgin olive oil, divided
3/4 teaspoon lemon zest
1 1/2 tablespoons fresh Pink lemon juice
Kosher salt and ground black pepper, to taste
1/2 teaspoon sugar
1/4 - 1/2 cup shaved Manchego cheese
Fennel fronds, for garnish
Preheat a skillet over medium-high heat with 2 tablespoons olive oil. Brown the prosciutto in the skillet for three to four minutes, until it becomes crispy. Using tongs, carefully transfer prosciutto to paper towels to drain. Chop into small to medium pieces.
Shave purple asparagus into long ribbons using a vegetable peeler. Combine asparagus ribbons, shaved fennel, and arugula in a bowl.
Whisk together olive oil, zest, lemon juice, salt, sugar, and pepper in a small bowl. Pour dressing over asparagus and fennel mixture. Toss gently to coat.
Top with shaved manchego, crispy prosciutto pieces, and fennel fronds.