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As Everest begins the process of slowly and safely reopening, we are taking extra precautions to ensure the safe dining of our guests.  We are committed to the following guidelines to ensure the health of our guests and staff.

-A reconfigured  dining room to ensure at least 6 feet between tables and no more than 25% capacity at any time.
-Guests are required to wear masks while in the restaurant, only to be removed while seated at your table. Staff will be in masks at all times.
-Pre-screening and enhanced services prior to arrival including a personal call from the Sommelier for wine selections.
-All guests will have their temperatures taken prior to entering the restaurant.  Any guest with a temperature over 100 degrees Fahrenheit will not be allowed to dine with us.
-All guests must confirm they have not traveled to any area on the current travel restriction list within the last 14 days

Thank you for your continued trust and support of Everest Restaurant.  We are so happy and excited to welcome you back and serve you once again.

To view our health and safety guidelines for Lettuce Entertain You, click here.

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Warm White and Green Michigan Asparagus with Aged Parmesan and Poached Egg

May 30, 2016

Warm White and Green Michigan Asparagus with Aged Parmesan and Poached Egg

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

Espelette seasoning


Preheat oven.

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.

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