Dutch White Asparagus Recipe

Apr 16, 2013 12:01 pm

Serve spring vegetables the traditional Dutch way

dutch white asparagus recipe
White asparagus is topped with beurre blanc, prosciutto and egg in this dish from Michael's in NYC.

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. 

Servings: 4


For the asparagus
12 spears Dutch white asparagus
1/2 each Meyer lemon, orange and grapefruit
2 cups water, for steaming
1 cup grated Parmesan cheese
1/2 cup Chardonnay
1/2 cup white wine vinegar
2 sprigs fresh thyme
1/2 cup shallots, minced
small chunk of Parmesan rind
4 tablespoons unsalted butter, chilled and cut into small cubes
for plating
4 fresh eggs, poached (see instructions)
4 slices prosciutto

For the Dutch white asparagus:

  1. 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:

  1. In a pot add the Chardonnay, white wine vinegar, thyme, shallots and chunk of Parmesan rind; reduce about a quarter.
  2. Remove from heat and slowly whisk in cubes of butter until sauce is thick and glossy.

To plate:

  1. 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:

Level of Difficulty: 
Prep Time: 
20 minutes
Cooking Time: 
40 minutes
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