• 8 oz goat cheese
• 2 eggs
• 1/2 cup of finely chopped roasted walnuts
• 1 oz walnut oil
• 3 doz pencil green asparagus
• 2 chopped shallots
• 1 chopped garlic clove
• 1 lemon (juice)
• 1 T mustard (dijon)
• 1/3 cup extra virgin olive oil
• 12 oz white wine
• 3 chopped shallots
• 6 oz heavy cream
• dash of white pepper
• 3 oz goat cheese
• 40 walnuts halves roasted (presentation)

Slice goat cheese 1/2" thick. Beat all eggs in a bowl.  Dip slices in eggs then in chopped walnuts.Set aside in refrigerator.

In boiling water blanche all asparagus untill tender then put in an iced bath. When completly cold ; straine and dry.

In a bowl mixe mustard and lemon juice then slowly add in the olive oil while still mixing.

Put all asparagus in the dressing to marinate with the shallots and the

garlic.

In a sauce pan reduce the white wine and shallots by one-half. Add cream and reduce by one-half. Put all the sauce into a blender add the goat cheese and the butter and process until well blended. Strain and season.

In a hot saute pan put walnut oil and fry the goat cheese slices. Soon as blond on first side turn it over and cook for just a few more seconds. Do not cook too long otherwise it will start melting. 

On a hot plate set goat cheese and asparagus salad to your desire. Use roasted walnuts for decoration as well.

©Thierry Rautureau 1992