Dutch White Asparagus Recipe
Serve spring vegetables the traditional Dutch way
One of the great things about spring menus is all the tender, fresh green vegetable dishes. Longstanding Midtown dining spot Michael's New York, owned by restaurateur Michael McCarty, boasts a Dutch recipe we had to try: citrus-steamed Dutch white asparagus (they actually do a mix of white and green) with a wine-spiked butter sauce, a runny poached egg and a little Parmesan cheese. A little prosciutto never hurt anyone, either.
For the Dutch white asparagus:
- After peeling and trimming the asparagus, steam it in citrus water — water with Meyer lemon, orange and grapefruit slices — until fork tender.
For the beurre blanc sauce:
- In a pot add the Chardonnay, white wine vinegar, thyme, shallots and chunk of Parmesan rind; reduce about a quarter.
- Remove from heat and slowly whisk in cubes of butter until sauce is thick and glossy.
- Pour 2 tablespoons of beurre blanc on a plate, top it with a poached egg, steamed white asparagus, prosciutto and grated Parmesan.
More recipes with asparagus on Food Republic: