I love Boursin™ cheese, and I make a pretty decent facsimile, Almost Boursin Cheese Spread (Almost!) in a previous post.  So anyway, I was sitting, sipping and musing.  Goddesses do that sometimes.  You should try it.  The things one thinks up…and this was one of those things.  I have some asparagus, because there aren’t many vegetables I like more than asparagus.  When I was a kid, we had a huge asparagus bed, which I would be summoned from my play, given a sharp knife and asked to cut and pick some asparagus for dinner.  Dinner was our mid-day meal on the farm.  It was the first real spring vegetable and we would watch and wait for it to peek through the straw that was mounded over the hills.  Lovely memory.  My mother would simmer the cut up spears in a small amount of heavy cream until they were tender.  She would serve it with a sprinkle of salt and lots of black pepper and that was it!  For company, she made a hollandaise sauce, but I must admit, I loved the cream.  That was then, but now I like to roast the spears, leaving them with quite a bit of “tooth” to them.  Usually with a squeeze of lemon, a sprinkle of salt, but still heaps of black pepper.  But, I also like to dip the spears.  Really, I like to dip almost anything, and I was thinking about asparagus, hollandaise and Boursin™ cheese.  I have no idea why those particular things, but there was some wine involved, so….

This spread sort of combines the flavors of both the hollandaise, or rather the lemon, and the Boursin®.  This is a spread.  So you can schmear it on pita, crackers, naan and I like this on pumpernickel bagels, too.  But, you can make it into a dip, by simply adding additional milk or yogurt.  I suppose you could use mayonnaise, but I think it might be too over-the-top-rich…but you should do whatever you think is best.  So, I will add some milk to a bit of the spread and dip my roasted asparagus spears into that little bit of bliss.

Get a bowl, dump in the cream cheese and dump everything else on top.  Stir and stir until it’s smooth and the “good stuff” is evenly distributed.  That green hue there, is from the reflection of the green shirt I was wearing.  Oh, well…as I mentioned, add milk, one tablespoon at a time, if you’re making this into a dip.  Scrape into a bowl, cover and chill.