1Make a nut-free pesto by blending basil, garlic, parmesan cheese, and olive oil.
2In a separate blender, combine roma tomatoes, roasted red peppers, capers, nut-free pesto, parmesan cheese, salt, pepper, olive oil, and balsamic vinegar.
3Blend the ingredients until smooth. Set aside.
4In another blender, blend roasted red peppers and mayonnaise. Set aside.
5Blanch asparagus spears.
6Wrap each asparagus spear in prosciutto.
7Pan-fry the prosciutto-wrapped asparagus until crispy and top with provolone cheese.
8Plate the lettuce, add the tomato vinaigrette, top with the prosciutto-wrapped asparagus, and drizzle with both the pesto and the roasted red pepper sauces.