Brown Butter White Asparagus with Crispy Prosciutto

Sweet, tender jumbo white asparagus meets nutty brown butter and crispy prosciutto in this simple yet luxurious spring dish. Roasted until just tender and finished with golden brown butter, lemon, and delicate shards of prosciutto, this recipe highlights everything we love about white asparagus season—elegant, fleeting, and incredibly flavorful.

Popular throughout Europe in springtime, white asparagus has a milder, more delicate flavor than green asparagus with a tender bite that pairs beautifully with rich butter and salty cured meats. Whether served as an appetizer, side dish, or light lunch, this recipe is an easy way to let the season’s produce shine.

Brown Butter White Asparagus with Crispy Prosciutto

DR Delicacy

Servings

2-4

Prep Time

15 minutes

Cook Time

15 minutes

Cuisine

European

Tender jumbo white asparagus topped with nutty brown butter, crispy prosciutto, and lemon—an elegant spring recipe that celebrates one of the season’s most prized ingredients.

Brown Butter White Asparagus with Crispy Prosciutto

Ingredients

  • 1 lb jumbo white asparagus (about 8–12 stalks)
  • 2 tbsp unsalted butter
  • 4 thin slices prosciutto
  • 1 tsp olive oil
  • ½ tsp kosher salt
  • ¼ tsp freshly cracked black pepper
  • 1 tsp fresh lemon zest
  • 1–2 tsp fresh lemon juice
  • Flaky sea salt, to taste
  • Freshly shaved parmesan (optional)
  • Chopped chives or parsley (optional garnish)

Directions

  1. Wash the white asparagus thoroughly. Using a vegetable peeler, peel each stalk from just below the tip down to the base. Trim off 1–2 inches from the woody ends.

  2. Heat a skillet over medium heat. Add prosciutto slices in a single layer and cook 1–2 minutes per side until crisp.

  3. Transfer to a plate lined with a paper towel. Once cooled, break into large shards.

  4. Bring a large skillet or sauté pan of salted water to a gentle simmer, or steam the asparagus.

  5. Cook for 8–10 minutes, depending on thickness, until tender when pierced with a knife. Drain and pat dry.

  6. In a skillet over medium heat, melt the butter.

  7. Cook for 2–4 minutes, swirling occasionally, until the butter foams and the milk solids turn golden brown with a nutty aroma.

  8. Remove from heat immediately.

  9. Arrange the warm white asparagus on a serving platter. Spoon the brown butter generously over the asparagus. Top with crispy prosciutto shards, flaky salt, pepper, and lemon juice.
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Brown Butter White Asparagus with Crispy Prosciutto

DR Delicacy

Servings

2-4

Prep Time

15 minutes

Cook Time

15 minutes

Cuisine

European

Tender jumbo white asparagus topped with nutty brown butter, crispy prosciutto, and lemon—an elegant spring recipe that celebrates one of the season’s most prized ingredients.

Brown Butter White Asparagus with Crispy Prosciutto

Ingredients

  • 1 lb jumbo white asparagus (about 8–12 stalks)
  • 2 tbsp unsalted butter
  • 4 thin slices prosciutto
  • 1 tsp olive oil
  • ½ tsp kosher salt
  • ¼ tsp freshly cracked black pepper
  • 1 tsp fresh lemon zest
  • 1–2 tsp fresh lemon juice
  • Flaky sea salt, to taste
  • Freshly shaved parmesan (optional)
  • Chopped chives or parsley (optional garnish)

Directions

  1. Wash the white asparagus thoroughly. Using a vegetable peeler, peel each stalk from just below the tip down to the base. Trim off 1–2 inches from the woody ends.

  2. Heat a skillet over medium heat. Add prosciutto slices in a single layer and cook 1–2 minutes per side until crisp.

  3. Transfer to a plate lined with a paper towel. Once cooled, break into large shards.

  4. Bring a large skillet or sauté pan of salted water to a gentle simmer, or steam the asparagus.

  5. Cook for 8–10 minutes, depending on thickness, until tender when pierced with a knife. Drain and pat dry.

  6. In a skillet over medium heat, melt the butter.

  7. Cook for 2–4 minutes, swirling occasionally, until the butter foams and the milk solids turn golden brown with a nutty aroma.

  8. Remove from heat immediately.

  9. Arrange the warm white asparagus on a serving platter. Spoon the brown butter generously over the asparagus. Top with crispy prosciutto shards, flaky salt, pepper, and lemon juice.