Warm White and Green Michigan Asparagus with Aged Parmesan and Poached Egg
Note: The beauty of this recipe is the simplicity of its presentation and the quality of the ingredients. Asparagus should be freshly picked (within two hours of being pulled from ground).
- White Asparagus - 2 bunches
- Green Asparagus - 2 bunches
- Eggs - 8 farm-raised organic chicken
- Milk - ½ quart
- Butter - 3 tablespoons
- Lemon - 1, juiced
- Salt and pepper
- Olive Oil - 2 tablespoons
- Parmesan - 6 ounces aged, shredded
- Espelette seasoning
Trim off ends of white asparagus and green asparagus, then peel the stalks. Set bunches aside.
In a stock pot mix milk, 1tablespoon 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.