Dutch White Asparagus Recipe

Food Republic April 16, 2013

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.

Dutch White Asparagus Recipe

Prep Time: 20 minutes
Cook Time: 40 minutes
Level of Difficulty: Easy
Serving Size: 4

Ingredients

For the asparagus

12 spears Dutch white asparagus
1/2 each Meyer lemon, orange and grapefruit
2 cups water, for steaming

Sauce

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

Directions

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.

To plate: