Boil a pot with ½ cup water + pinch of salt; chop green beans into bite-size pieces; place beans in boiling water, cover + steam until tender, about 3-4 min; drain, season with salt/pep + set aside

Slice asparagus into ½-inch pieces, keeping tips whole; heat 1 tbsp oil in skillet over med-high, add asparagus + salt/pep; sauté 4-6 min until tender + bright green; add to bowls with beans

Heat skillet over med-high; in batches, add half of the prosciutto + crisp 1-2 min, then flip + crisp 1-2 more min; remove from pan + crumble over veggies

Wash scallions, thinly slice crosswise + discard roots; garnish with scallions + drizzle with dressing