Brown Butter Lemon Asparagus with Crisp Pork, Fried Egg Yolk, Salt Cured Egg Yolk, and Split Cream Sauce

Preheat the oven to 375ºF. Lay the prosciutto slices on a greased baking sheet so that they are not overlapping. Bake for 10-12 minutes, or until the prosciutto is crispy (it will crisp up more as it cools). Crumble and set aside.

Add the butter to a small pan or pot with a light color bottom (this will allow you to see when the butter solids have turned golden). I like to brown at least a cup of butter at a time and I freeze whatever I don’t use for easy use in the future – add the remaining browned butter to a ziplock and lay it flat on a baking tray. Freeze solid and then store.) Cook over medium heat until the butter smells nutty and the solids in the butter have turned a light golden color.

Place the greens into a fine mesh strainer and bring a kettle of water to a boil. Pour the kettle of boiling water over the greens in a sink (should take about 10 seconds). Immediately rinse in cold water to blanch and cold shock them (this helps the greens and therefore the oil retain its beautiful green color). Press out as much liquid as possible and transfer to a high power blender cup. Add the oil and season with a bit of salt. Blend on high, or until completely smooth. Pass through a coffee filter into a bowl (or 3 layers cheesecloth). Store in the refrigerator for up to 1 week).

Toss the tops of the asparagus in oil and transfer to a foil lined baking sheet. Transfer the pan with the asparagus into the oven and broil for 5 minutes, or until tender and just beginning to brown). Shave the remaining bottom halves of asparagus as thin as possible with a mandolin. Toss with a bit of salt, pepper, oil, and lemon juice, to taste.

Combine the buttermilk, cream, and lemon zest and season with salt to taste.

To make a fried yolk, place about 1/2 cup of pork rinds on a plate. Place yolks onto the pork rinds and gently turn to coat, pressing very slightly yo ensure they stick. Heat a small pan over high heat and add avocado oil so that there is a 1/4-inch layer of oil on the bottom of the pan. Add the coated yolks and cook briefly, about 30 seconds to 1 minute per side. Transfer to a paper towel lined plate and season with a bit of salt and sprinkle with a bit of fresh pork panko.

Warm the browned butter, if it has solidified. Toss with shaved asparagus salad. Arrange the salad on a serving plate. Lay roast asparagus along side. Place the fried egg yolk on top of the salad and sprinkle with crisp pork and then spoon cream sauce on one side of the plate. Drizzle the parsley oil into the cream, swirling gently with a toothpick. Finally, grate the cured egg yolk over top and serve immediately.