1 pound asparagus, trimmed and cut into 2-inch pieces
2 scallions, sliced
1 cup reduced sodium chicken broth (gluten free)
1 (10-ounce) bag frozen peas, defrosted
Salt and freshly ground black pepper
Using a vegetable peeler or mandoline, cut the zucchini into long ribbons, working your way around the zucchini until you reach the seedy core. Discard the core. Set the zucchini ribbons aside.
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the prosciutto, separating it with your fingertips as your drop it in, and cook, stirring occasionally, until crisp and golden, 6 to 8 minutes. Transfer the prosciutto to a paper towel–lined plate to drain.
Add the asparagus and scallions to the skillet and cook, stirring, for 1 minute. Add the chicken broth, ½ teaspoon salt and ¼ teaspoon black pepper and simmer until the asparagus is just tender, about 3 minutes. Stir in the peas and cook until just warmed through. Meanwhile, cook the zucchini in 2 batches.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half of the ribbons, season with salt and pepper to taste and cook, tossing and stirring until just softened, 2 to 3 minutes. Divide among 2 bowls.
Repeat with the remaining 1 tablespoon oil and zucchini and divide among 2 more bowls. Top the zucchini with the asparagus and pea sauce and scatter the crisp prosciutto over top. Serve at once.