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 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
- 4 fresh eggs, poached (see instructions)
- 4 slices prosciutto
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: