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Quintessential Michael’s Asparagus

May 23, 2011

Decadence is sometimes so right.

We absolutely adore asparagus, and at Michael’s restaurants on both coasts we like to treat it with the respect it deserves. Sure, we like it steamed or grilled in the usual way as a side dish. But we also love to come up with inspired presentations like this one from our New York kitchen. Accompaniments of a farm-fresh egg, morel mushrooms, fresh peas, and lots of fresh chives make this a not-to-be-missed farmers’ market delight. But that’s not all. We also drizzle the plate with a light, silken buerre blanc that makes every bite absolutely mouthwatering. Enjoy it before your main dish at dinner, or order one on its own as a unique take on lunch.

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