Smyth’s Pan-seared Asparagus a la Meunière | Boursin Cheese

Smyth’s Pan-seared Asparagus a la Meunière Recipe

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.
  • Level easy

  • Prep time 15 MIN

  • Cook time 5 MIN

  • Total time 20 MIN


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.
  • 1 box Boursin Garlic & Fine Herbs

  • 9 oz. Heavy cream

  • 8-10 asparagus spears, washed and trimmed

  • 1 Tbsp. Olive oil

  • 1 clove of garlic crushed

  • 3.5 Tbsp. Butter

  • 1 Tbsp. Lemon juice strained

  • Grassy extra virgin olive oil

  • Garden herbs and flowers such as Thai basil, chive batons, tarragon, mint, lemon thyme, edible flowers like daisies and calendula

  • Fleur de sel

  • Sea Salt