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Asparagus with Handsome Brook Farm Hollandaise
Recipe Intro From feedfeed

We're all about that Miami heat! Alter, in the vibrant Wynwood neighboorhood of Miami, was the ideal location to host a Chef's Table dinner celebrating the Mother Hens of Handsome Brook Farm. The Mother Hens, Chef Janine Booth and Soraya Kilgore, served deliciously egg-centric dishes to our amazing Miami community members! Chef Janine Booth's Asparagus was served with a Hollandaise made with Handsome Brook Farm Pasture-Raised Organic eggs. It was the perfectly fresh and vibrant addition to our summer meal!

Recipe

Prep time 20mins
Cook time 10mins
Yield: Serves or Makes 4-6
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For the Asparagus

ingredients

  • 1 pound asparagus, trimmed
  • Hollandaise Sauce, (recipe below)
  • 1 navel orange, segmented
  • 1 red grapefruit, segmented
  • Micro basil, for garnish
  • Flaky sea salt, for garnish
  • Olive oil, for garnish

Method

  • Step 1

    Blanch asparagus in boiling water for 30 seconds. Transfer to an ice bath, then drain and dry with paper towels.

  • Step 2

    In a cast iron skillet or grill pan, add asparagus and cook, turning as needed until lightly charred, 2 minutes.

  • Step 3

    Arrange on a platter, then spoon over hollandaise. Garnish with segmented oranges and grapefruit, micro basil, flaky salt and olive oil, then serve.

For the Boggy Bayou Hollandaise

ingredients

  • 2 sticks unsalted butter
  • 3 Handsome Brook Farm egg yolks
  • 2 teaspoons hot sauce
  • 1 tablespoon lemon juice
  • 1 teaspoon water
  • Kosher salt, To Taste
  • 1/2 teaspoon boggy bayou spice

Method

  • Step 1

    In a small saucepan, melt butter and keep warm.

  • Step 2

    In a blender, pulse egg yolks, hot sauce, lemon juice, water and salt until frothy. With the motor on low, slowly stream in melted butter until a thick emulsion forms.

  • Step 3

    Stir in bayou spice and keep warm.