Asparagus are the harbingers of spring, just like the west wind Zephyr, who attacks Chloris and transforms her into Flora in Botticelli’s masterpiece La Primavera. Instead of butter-rich hollandaise, we broil these asparagus with a heavy goat cheese- thickened vinaigrette. The sauce here is thick and lemony, and is lightly aromatic with the spring herb tarragon.
1 bunch asparagus (it is fun to mix green and white varieties together)
1 egg yolk
1 T Dijon mustard
¼ cup fresh goat cheese
¼ cup olive oil
Juice from ½ a lemon + to taste
1 tsp freshly chopped tarragon
2 T grated Pecorino or Parmesan cheese
Garnish: finely chopped fresh parsley and tarragon.
Turn your broiler on high.
Blanch the asparagus in salted boiling water until just cooked through, and drain.
In a bowl, whisk together the egg yolk, mustard, and goat cheese until smooth.
Gradually whisk in the olive oil, forming an emulsified sauce. Once you have a smooth texture, whisk in the lemon juice.
Finally, stir in the tarragon.
In a baking dish, spread out the asparagus evenly, and then pour the vinaigrette over the middle of the asparagus. Top with the grated cheese
Place the dish close to the broiler in the oven, and broil for about 10-15 minutes, until the sauce is bubbling slightly.
Serve with more chopped herbs.
Serves 4 as an appetizer or side dish.
