The French are culinary experts with egg, herbs and goat’s curd. Celebrate these french revered ingredients with this lovely side dish recipe.



  1. Trim asparagus spears. Bring water in the bottom of a steamer to a boil. Place the asparagus in the top of the steamer, cover and steam until the asparagus is tender but not soft, about 11 minutes.
  2. Whisk the goat cheese until it is light. Add the olive oil and whisk until thoroughly incorporated and smooth.
  3. Mince the herbs and add them into the goat cheese mixture. Season to taste with salt.
  4. Arrange the asparagus on a platter and pour the sauce over.
  5. Top with a soft poached egg.

Bon Appetit!

*Substitute with these Pukara Estate Extra Virgin Olive Oils: Premium, Premium Robust, Lemon, Truffle, Novello, Pepper or Garlic.


I am a professional food presenter and cook who loves inspiring a little gourmet at home. I hope my blog posts and recipes inspire you to get creating in your kitchen.