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
Preparation
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.
