Tender and sweet asparagus is treated two ways here - the tops are roasted until tender crisp while the bottoms are finely shredded raw and tossed with browned butter and lemon to form a small salad. A fried egg yolk and crisp pork add salt and crunch while a creamy buttermilk and lemon cream sauce drizzled with parsley oil adds richness and brightness. Finally, a bit of cured egg yolk grated over top adds another rich and salty pop. I like prosciutto best with this but pancetta or even pepperoni crisped works well. If using pancetta, pan fry it rather than bake.
Protein:Energy Quotient [calories]: 0.14, Protein % of calories: 8.4%