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Asparagus With Herbed Goat Cheese Sauce


This recipe is inspired by the chef's trip to London aboard the Eurostar. The light, delicate sauce, which was made 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.

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  • 1 pound white or green asparagus; trimmed
  • 3/4 cup fresh goat cheese
  • 2 tablespoons extra virgin olive oil
  • 1 cup (about 10g) mixed fennel fronds, sweet cicely; and chervil leaves
  • fine sea salt to taste


Servings 4
Adapted from


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.

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.

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