Brown Butter White Asparagus with Crispy Prosciutto
Brown Butter White Asparagus with Crispy Prosciutto
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.
- Author
- DR Delicacy
- Prep Time
- 15 minutes
- Cook Time
- 15 minutes
- Servings
- 2-4
- Cuisine
- European
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
- 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.
- Heat a skillet over medium heat. Add prosciutto slices in a single layer and cook 1–2 minutes per side until crisp.
- Transfer to a plate lined with a paper towel. Once cooled, break into large shards.
- Bring a large skillet or sauté pan of salted water to a gentle simmer, or steam the asparagus.
- Cook for 8–10 minutes, depending on thickness, until tender when pierced with a knife. Drain and pat dry.
- In a skillet over medium heat, melt the butter.
- Cook for 2–4 minutes, swirling occasionally, until the butter foams and the milk solids turn golden brown with a nutty aroma.
- Remove from heat immediately.
- 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.
