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Asparagus Benedict with Chèvre-Dijon Sauce Recipe


Asparagus Benedict with Chèvre-Dijon Sauce Recipe Recipe

Ingredients:
  • 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)
Directions:
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