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Epicurious

Asparagus with Herbed Goat Cheese Sauce

By Susan Herrmann Loomis

4.0

(5)

This recipe is inspired by our trip to London aboard the Eurostar. The light, delicate sauce, which I make with fresh goat cheese from the market in Louviers, is perfect with freshly steamed asparagus (preferably white, though it is wonderful with green as well). If you can't find fresh goat cheese you may make this with fresh cow's cheese — the flavor will be different but as delectable.

Recipe information

  • Yield

    Makes about 4 servings

Ingredients

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

Preparation

  1. Step 1

    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.

    Step 2

    2. Whisk the goat cheese until it is light. Whisk in the olive oil until thoroughly incorporated and smooth.

    Step 3

    3. Mince the herbs, and whisk them into the goat cheese mixture. Season to taste with salt.

TagsSaladAsparagusVegetableGoat CheeseCheeseDairySideStarterLunchDinnerNut FreeGluten FreeVegetarian30 Minutes or LessEasySteamEpicurious
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