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!
For the Asparagus
- 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
Blanch asparagus in boiling water for 30 seconds. Transfer to an ice bath, then drain and dry with paper towels.
In a cast iron skillet or grill pan, add asparagus and cook, turning as needed until lightly charred, 2 minutes.
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
- 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
In a small saucepan, melt butter and keep warm.
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.
Stir in bayou spice and keep warm.