Asparagus Benedict with Chèvre-Dijon Sauce Recipe – Cooking Temple

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)
• 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
• 2 teaspoons coarsely chopped fresh Italian parsley leaves (optional)