I learned this unique method of preparing white asparagus from Ken Frank while coking at his restaurant, La Toque. Using a peeler to make long white asparagus ribbons makes it look like fettucini and creates a very elegant and surprising dish. <br />I have added morels, prosciutto, and Parmesan for richness; it is lovely as a stand-alone entrée. I can’t imagine this mound of heaven-on-a-plate having to compete with other fare. It is melt in your mouth decadent and springly delightful! <br />NOTE: Buy the thickest white asparagus you can find. They will yield a wider ribbon, and a more striking presentation. <br />

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