White Asparagus Ribbons with Morels and Brown Butter

Name: White Asparagus Ribbons with Morels and Brown Butter
Ingredients: 1 1/4 pounds white asparagus; 1/4 pound green asparagus, cut paper thin on the bias, reserve tips; 6 ounces fresh morels (or ¾ ounce dried), cleaned, left whole or cut in half if very large; 6 tablespoons unsalted butter (I like the brand Plugra for this dish); 3 ounces prosciutto, thinly sliced, then cut into strips about ½ inch by 1 inch; 2 green onions, use only the green part, slice thinly, on the bias; Kosher salt; ½ lemon, juiced; Parmesan reggiano, with a peeler, shave 6 slices for garnish