600 mL milk
200? g soft goats cheese
6 eggs
bay leaf
40 asparagus spears (for 8 ppl)
Greek yogurt
sour cream
tarragon
dill
parsley
honey
Scald the milk with the bay leaf, then let it cool a bit. Put the goats cheese in a large metal bowl. If the milk is still hot, add it to the bowl a little bit at a time so the cheese doesn't curdle. Beat in the eggs one by one. Season to taste. Pour into a well-buttered one-liter souffle dish, and bake in a bain marie in the oven at 160 C for about 55 minutes. The internal temp should be 80 C. Meanwhile, mix up a sauce of yogurt, sour cream, honey and herbs, with water to thin. Then peel and cook the asparagus. When the timbale is done, unmold it on a serving platter and garnish with lamb's lettuce and flowers. Spoon some sauce on the top and serve the rest in a dish. Pass the asparagus around.
