- 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
- 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.
- Whisk the goat cheese until it is light. Whisk in the olive oil until thoroughly incorporated and smooth.
- Mince the herbs, and whisk them into the goat cheese mixture. Season to taste with salt.