White Asparagus Ribbons with Morels and Brown Butter

Course Side Dishes

Ingredients in this Recipe

1 1/4 pound white asparagus
1/4 pound green asparagus, cut paper thin on the bias, reserve tips
2 green onions, use only the green part, slice thinly, on the bias
3 ounces prosciutto, thinly sliced, then cut into strips about ½ inch by 1 inch
6 ounces fresh morels (or ¾ ounce dried), cleaned, left whole or cut in half if very large
6 tablespoons unsalted butter (I like the brand Plugra for this dish)
Kosher salt
Parmesan reggiano, with a peeler, shave 6 slices for garnish
½ lemon, juiced

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