Asparagus with Herbed Goat Cheese Sauce Recipe

  • 1 pound (500g) white or green asparagus, trimmed
  • 1 cup (8 ounces;250ml) fresh goat cheese curds (or 3/4 cup – 6 oz.; 185ml) fresh goat cheese and 1/4 cup either goat or cow's milk)
  • 2 tablespoons extra virgin olive oil
  • 1 cup (about 10g) mixed fennel fronds, sweet cicely and chervil leaves
  • Fine sea salt to taste
  1. Bring water in the bottom of a steamer to a boil. Place the asparagus in the top of the steamer, cover, and steam until the asparagus is tender but not soft, about 11 minutes.
  2. Whisk the goat cheese until it is light. Whisk in the olive oil until thoroughly incorporated and smooth.
  3. Mince the herbs, and whisk them into the goat cheese mixture. Season to taste with salt.