Dutch White Asparagus Recipe

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
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  • 12 spears Dutch white asparagus
  • 1/2 each Meyer lemon
  • 2 cups water
  • 1 cup grated Parmesan cheese
  • 1/2 cup Chardonnay
  • 1/2 cup white wine vinegar
  • 2 sprigs fresh thyme
  • 1/2 cup shallots
  • small chunk of Parmesan rind
  • 4 tablespoons unsalted butter
  • 4 fresh eggs
  • 4 slices prosciutto
  1. After peeling and trimming the asparagus, steam it in citrus water — water with Meyer lemon, orange and grapefruit slices — until fork tender.
  2. In a pot add the Chardonnay, white wine vinegar, thyme, shallots and chunk of Parmesan rind; reduce about a quarter.
  3. Remove from heat and slowly whisk in cubes of butter until sauce is thick and glossy.
  4. Pour 2 tablespoons of beurre blanc on a plate, top it with a poached egg, steamed white asparagus, prosciutto and grated Parmesan.
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