An accurate phrase describing The Blue Heron’s food is “elegant embellishments” for fine dining.

Salmon, shrimp, scallops, and sole enhance the seafood entrées. Fine cuts of beef, lamb, veal, pork and fried chicken breasts enrich an already extensive menu. Desserts are homemade and as decadently delicious as crème brulée, truffles, and cheesecakes.

A can't-miss menu item is the White Asparagus wrapped in Prosciutto.

In owner and chef, Joseph Boer's homeland, Holland, white asparagus is carefully cultivated to promote the white coloration for the tender shoots. There, the asparagus arrives at the table under chopped eggs, but Mr. Boer has created his own classic with a nod to his native land.

A semi-hard boiled egg embellishes the platter; chopped chives grown on the Blue Heron grounds add both flavor and color to the yolks. Furthermore, at The Blue Heron, the imported white asparagus is wrapped in Italian prosciutto aged for 9 months. Sliced thin, the salty, cured meat enhances the mild, fresh flavor of the asparagus.

The effect is elegant and refreshing.

The Blue Heron's White Asparagus Wrapped in Prosciutto

To enjoy The Blue Heron’s embellishment at home:

  • Identify a produce market importing white asparagus.
  • Choose imported Italian prosciutto, sliced thinly.
  • Wrap each asparagus stalk in prosciutto.
  • Peel and cut in half one soft boiled egg. Salt or pepper it to taste.
  • Place each egg half attractively on the platter. Add herbs such as chives to taste.
  • Enjoy with wine, champagne, or beer as desired.

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