Name: Asparagus with Herbed Goat Cheese Sauce
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

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 notes

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