Michael's Restaurant: St. Patrick's Day Menu

- Michael's New York in midtown Manhattan shared its recipes for a St. Patrick's Day inspired menu.

Dutch White Asparagus, Green Asparagus, Peas, Fava Beans, Prosciutto, Parmesan, Beurre Blanc
YIELD: 2 portions


6 stalks of Dutch white asparagus peel/trimmed and steam in citrus stock until fork tender
(citrus stock: 3 cups of water, 1tsp pepper corn, 2 oranges sliced. Bring it to boil.)

6 stalks of Green asparagus peel/trimmed and blanched

1 cup of English peas, fresh (blanced) or frozen (thawed out)

1cup of fava beans (blanched)

4 slices of prosciutto di parma
½ cup grated parmesan
1cup of beurre blanc
½ cup chive
To Plate:
Lay out the white and green asparagus on a plate. 

Citrus stock recipe
4 cups of water

1tsp pepper corn

2 oranges sliced

Bring it to boil, ready to use

Beurre Blanc Recipe

YIELD: about 1 cup


1/4 cup dry white wine
1/4 cup white-wine vinegar
2 tablespoons finely chopped shallot
1 sprig of thyme, fresh
1/3 cup heavy cream
1 cup unsalted butter, cut into cube and chilled
Salt and pepper to taste

Boil wine, vinegar, and shallot and thyme in a heavy saucepan over moderate heat until liquid is syrupy and reduced to 2 to 3 tablespoons, about 5 minutes. Add cream then boil 1 minute. Reduce heat to low and add cubes of butter, whisking constantly. Season with salt and pepper. Keep it in warm area, until use. 


Lay out warm white and green asparagus on a plate. Add couple of slices of prosciutto, peas, fava bean, beurre blanc and sprinkle with parmesan and chive.

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