Blue Hill is most famous for its fine dining experience located in the stone barns - everything from the farm goes onto the plate. As much as I would have loved to indulge in an 8-course meal, I gladly settled for the fresh, organic fare at the cafe.
It was here I was introduced to an amazing open-faced sandwich of goat cheese and asparagus on focaccia, which I prepared for dinner tonight. The mix of asparagus includes green onions, extra virgin olive oil and a dash of kosher salt and pepper.
It’s so simple, delicious, fresh and fairly healthy if you go light on the cheese and mix in some grainy bread.
