Asparagus with Creamy Mt. Alice Sauce

The von Trapp Farm has been a working dairy since 1959, when Werner and Erika von Trapp purchased it. Over the course of three generations, the farm has transitioned to a certified organic dairy & in 2009 added cheese making to the value-added operations. Striving for high-quality standards, the von Trapp Farm produces some of the sweetest organic milk for premium cheese production. Mt. Alice is named after a distinct mountain peak southeast of the farm. This bloomy rind Camembert-style cheese is an elegantly smooth milky delight made from the farm’s organic pasteurized cows milk and aged for three to five weeks. Mt. Alice is perfect on a cheese plate and makes a great easy lunch, thickly smeared on a crusty baguette.

1 bunch of lovely fresh asparagus
1 cup heavy cream
1 Mt. Alice, rind removed and cheese cubed
4 eggs
sea salt and freshly ground pepper
a tiny grind of fresh nutmeg
small basil leaves, as a garnish

1. Trim the asparagus and cook in a pan of salted boiling water for 2-4 minutes, until just tender. Drain and set aside.

2.While the asparagus is cooking, pour the cream into a small saucepan and cook over medium heat until reduced and thickened, about 6 minutes. Lower the heat and add the Mt. Alice and stir gently until the cheese has melted. Remove from heat and season with salt, pepper, and nutmeg.

3.Poach the eggs.

4.Divide the asparagus between 4 plates, top each with an equal amount of the sauce, and then a poached egg. Finish off with the basil and serve!