Boursin Garlic & Fine Herbs Cheese
Mediterranean Boursin Cheeseboard
with Boursin Garlic & Fine Herbs Cheese
Treat your friends to a Mediterranean vacation without leaving your backyard with the Mediterranean Boursin® Cheeseboard.
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Level: easy
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Total Time: 20 MIN
Recipe
Smyth’s Pan-seared Asparagus a la Meunière
Created by Chef John B. Shields, Smyth & The Loyalist, Chicago
Whipped with a delicate Boursin chantilly and garden herbs, this French-inspired side dish is perfectly paired with any meal or a satisfying snack on its own.
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Featured Flavor
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Level easy
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Prep time 15 MIN
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Cook time 5 MIN
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Total time 20 MIN
Directions
YOUR TURN TO CREATE
For Pan-seared Asparagus
- Heat 1 Tbsp. of olive oil in a sauté pan over med high heat.
- Add asparagus. Begin to sear the asparagus much like you would a piece of fish, trying to achieve some color.
- Add 1 Tbsp. of butter and the clove of garlic and continue to cook, allowing the butter to brown. Flip the asparagus and finish cooking.
- Remove the asparagus to a plate and season with course salt. Set aside.
- Add the remaining butter to the pan and cook until the butter has browned.
- Add the lemon juice and continue to move and swirl the pan, slightly cooking the sauce. Add salt and spoon as much for the asparagus as you like.
- Place a large spoonful of the Boursin chantilly on the asparagus, top with herbs, flowers, and drizzle of olive oil and a few grains of the Fleur de sel.
For the Boursin Chantilly
- In a chilled clean bowl, whip 7 oz of the heavy cream to medium stiff peaks.
- Crumble the Boursin® cheese into the cream along with the salt.
- Add the remaining cream...continue to lightly whip until a light whipped cream Is achieved. Keep cold.
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9 oz. Heavy cream
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8-10 asparagus spears, washed and trimmed
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1 Tbsp. Olive oil
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1 clove of garlic crushed
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3.5 Tbsp. Butter
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1 Tbsp. Lemon juice strained
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Grassy extra virgin olive oil
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Garden herbs and flowers such as Thai basil, chive batons, tarragon, mint, lemon thyme, edible flowers like daisies and calendula
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Fleur de sel
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Sea Salt
