What it is:
Chef Michael L. McCarty’s New York location is known for bringing California cuisine to the city that never sleeps. This dish is influenced by a place a little further away by incorporating a European Spring favorite–white asparagus–into a delicious and interesting taste experience.
For 4 servings
12 spears white asparagus
1/2 each: Meyer lemon, orange & grapefruit
2 cups water
4 eggs for poaching
4 slices, prosciutto
1 cup grated parmesan cheese
1/2 cup Chardonnay
1/2 cup white wine vinegar
2 sprigs fresh thyme
1/2 cup shallots, minced
4 tablespoons unsalted butter, chilled and cut into small cubes
small chunk of parmesan rind
What you do:
For the Asparagus
1. Peel and trim the spears; cut the fruit into thin slices.
2. Boil the water with the fruit slices in it and steam the asparagus until fork tender.
3. Poach the eggs, and set aside. (This is a simple, step-by-step guide to poaching eggs).
For the Sauce
4. Combine the Chardonnay, white wine vinegar, thyme, shallots and parmesan rind in a sauce pan.
5. Heat over medium-high heat until the liquid is reduced by one quarter.
6. Remove from heat and whisk the butter into the pan slowly until the sauce thickens and gets a glossy look.
7. Pour 2 tablespoons of the sauce onto 4 plates.
8. Place a poached egg, some of the asparagus and slivers of each prosciutto slice on the plates and top with the grated parmesan cheese.