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22 November, 2017 (0) Comments
Asparagus Benedict with Chèvre-Dijon Sauce Recipe
Asparagus Benedict with Chèvre-Dijon Sauce RecipeCredit: Chow
- 5 ounces chèvre (fresh goat cheese)
- 1/4 cup plus 2 tablespoons whole milk
- 1 tablespoon Dijon mustard
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons unsalted butter (1/4 stick)
- 1 medium leek, quartered lengthwise and thinly sliced crosswise (white and light green parts only)
- Kosher salt
- Freshly ground black pepper
- 8 ounces asparagus, ends trimmed and cut on the bias 1/8 inch thick
- 8 cups water (2 quarts)
- 4 teaspoons distilled white vinegar
- 4 large eggs
- 4 slices country bread, such as pain au levain
- Unsalted butter
- Kosher salt
- Freshly ground black pepper
- 2 teaspoons coarsely chopped fresh Italian parsley leaves (optional)
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