Warm White and Green Michigan Asparagus with Aged Parmesan and Poached Egg
May 30, 2016
During the growing season, Chef Joho spends as much time as possible with the farmers in Michigan, and this time of the year, asparagus is at its peak. Though this is an Everest recipe, it is easily done at home. The beauty lies within the simplicity of the presentation and the quality of the ingredients. Asparagus should be freshly picked (within two hours of being pulled from ground). Enjoy!
Serves 8 appetizers
2 bunches white asparagus
2 bunches green asparagus
8 farm-raised organic chicken eggs
½ quart milk
3 tablespoons butter
1 lemon, juiced
Salt and pepper
2 tablespoons olive oil
6 ounces aged Parmesan, shredded
Trim off ends of white asparagus and green asparagus, then peel the stalks. Set bunches aside.
In a stock pot mix milk, 1 tablespoon butter, lemon juice and salt over medium heat. Add white asparagus, allow to simmer until al dente. Poach eggs in same pot and set aside.
At the same time, drizzle green asparagus with 1 tablespoon olive oil, salt and pepper, then spread onto baking sheet and roast 5-10 minutes until tender.
Arrange white and green asparagus onto 8 plates. Drizzle each dish with remaining olive oil, sprinkle with shaved aged Parmesan and season with salt and pepper. Top each plate with one poached egg and finish with a dash Espelette seasoning. Serve immediately.