Ingredients:

  • 2 lbs White Asparagus, thick spears, peeled
  • 8 cups Water, for poaching
  • 2 tsp Kosher Salt
  • 1 tsp Granulated Sugar
  • ½ Lemon, juiced
  • 4 oz Unsalted Butter, cut into cubes
  • 1 tbsp Shallot, finely minced
  • 2 tbsp Sherry Vinegar
  • 1 tbsp Freshly squeezed Lemon Juice
  • 2 tbsp Chives, finely snipped
  • Black Pepper, freshly cracked, to taste
  • 4 slices Prosciutto or Parma Ham
  • 2 Large Eggs, hard-boiled, cooled, and finely chopped
  • Flaky Sea Salt, for finishing

Instructions:

  1. Peel the White Asparagus: Starting just below the tip, use a sharp vegetable peeler to remove the entire outer skin of each spear, working downwards towards the woody base. Snap off the woody base (about 1 inch).
  2. Prepare the Poaching Liquid: In a wide, shallow pan, bring the water, salt, sugar, and lemon juice to a gentle simmer.
  3. Poach the Asparagus: Lay the peeled spears gently into the simmering liquid. Reduce the heat immediately to maintain a gentle simmer. Poach for 8 to 12 minutes, depending on the thickness. Test for doneness by piercing the thickest part with a knife tip.
  4. Hold Warm: Carefully remove the spears with tongs and transfer them to a paper-towel-lined plate. Keep them warm while finishing the other elements.
  5. Crisp the Ham: Place the prosciutto slices onto a parchment-lined baking sheet or cold non-stick pan. Cook at 350°F (180°C) for 5-8 minutes, until deeply coloured and crispy. Cool slightly, then crumble it into small, crunchy shards.
  6. Brown the Butter: Melt the cubed butter in a small, light-bottomed saucepan over medium heat. Swirl the pan occasionally until the milk solids turn golden brown and the butter emits a rich, nutty aroma (3–5 minutes). Immediately remove the pan from the heat.
  7. Form the Vinaigrette: Stir in the minced shallot; the residual heat will soften it gently. Whisk in the sherry vinegar and lemon juice. Season aggressively with salt and freshly cracked black pepper. Stir in the chopped chives just before serving.
  8. Assembly: Arrange three to four spears of warm asparagus on each plate. Drizzle the warm Brown Butter Vinaigrette generously over the spears.
  9. Garnish: Sprinkle the chopped hard-boiled egg and the crispy prosciutto shards over the top. Finish with a small pinch of flaky sea salt, if desired. Serve immediately on warmed plates.