White Asparagus Ribbons with Morels and Brown Butter

 

I learned this unique method of preparing white asparagus from Ken Frank while coking at his restaurant, La Toque. Using a peeler to make long white asparagus ribbons makes it look like fettucini and creates a very elegant and surprising dish. I have added morels, prosciutto, and Parmesan for richness; it is lovely as a stand-alone entrée. I can’t imagine this mound of heaven-on-a-plate having to compete with other fare. It is melt in your mouth decadent and springly delightful! NOTE: Buy the thickest white asparagus you can find. They will yield a wider ribbon, and a more striking presentation.

What you will need

1 1/4 pounds white asparagus

1/4 pound green asparagus, cut paper thin on the bias, reserve tips

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)

3 ounces prosciutto, thinly sliced, then cut into strips about ½ inch by 1 inch

2 green onions, use only the green part, slice thinly, on the bias

Kosher salt

½ lemon, juiced

Parmesan reggiano, with a peeler, shave 6 slices for garnish

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