Bring a large pot of salted water to a boil and add the asparagus. Boil the asparagus for 1-2 minutes, until bright green and slightly tender. Using a slotted spoon, transfer the asparagus to an ice bath. Drain once cooled.

Meanwhile, place the prosciutto in a large skillet and bring to medium heat. Cook the prosciutto, turning often, until it is brown and crispy, about 5-6 minutes. Drain on a paper towel-lined plate, then break the prosciutto into small pieces.

Whisk the olive oil, balsamic vinegar, shallot, salt, and pepper together in a large bowl. Add the asparagus, snap peas, and micro greens, and toss until well dressed. Top with the prosciutto pieces and almonds and serve.