2 tablespoons olive oil
2 tablespoons honey
1 small carrot, cut into 1/2 inch rounds
2 tablespoons chopped onion
1 tablespoon dried parsley
1/2 teaspoon salt
2 tablespoons white sugar
1 tablespoon salt
1 teaspoon ground black pepper
2 tablespoons cornstarch
2 tablespoons cornstarch granulated
3 tablespoons butter
2 tablespoons balsamic vinegar
2 cups milk
1 tablespoon wheat germ
3 tablespoons butter, softened
1 tablespoon finely chopped onion
1/2 teaspoon dried rosemary
1 pound goat cheese, diced
Heat 1 cup olive oil in a medium saucepan. Add honey and carrots and saute until tender. Mix in onions, parsley and salt. Stir in white sugar, salt and pepper.
Slowly pour boiling water into a large saucepan, and add vinegar and milk. Bring to a boil, cover, and boil for 1 minute. Strain into large bowl and toss in wheat germ mixture and remaining water. Allow to cool.
Heat 1 cup butter in a medium saucepan over medium heat. stir in the balsamic vinegar, and cook 5 minutes, stirring constantly. Stir in the milk, stirring constantly. The mixture should be thick and bring from the bottom of a medium saucepan.
In a small bowl, mix 1/2 cup goat cheese and 1 cup butter. Heat the mixture (at this point it is just margarine) in excess of medium heat, stirring constantly, and mix well. Make a well in the center of the mixture and pour in 2 cups of remaining water from the saucepan, stirring constantly. Bring to a boil, stirring constantly, and bring to a full boil. When the milk is dissolved, mix in the vinegar and milk mixture. Stir in the flour and 1/4 cup of cornstarch. Adjust the amount of chicken broth as needed to avoid sticking to the bottom of the pan. Allow excess broth to cook in the pan for a few minutes before stirring.
Lower heat to low and stir in the rosemary, stirring gently. Place goat cheese and remaining 1/4 cup of cornstarch in a small saucepan. Bring to a slow boil (do not boil), stirring with a rubber spatula, until slightly melt. Reduce heat to medium, and cook around 2 minutes, stirring constantly and letting sauce cool.
Preheat oven to 350 degrees F (175 degrees C). Grease 9x13 inch baking pans. Butter three 5 inch greased 9-1/2 inch rectangles pan. Set aside and quickly grease a lightly floured surface.
In a medium bowl, cream 1/2 cup butter, 1/2 cup brown sugar, 1/3 cup all-purpose flour, 1/3 cup white sugar, 1 tablespoon cornstarch. Beat in milk, cornstarch mixture, salt, pepper and goat cheese. Pour mixture into prepared pan.
Bake 40 to 50 minutes in the preheated oven, or until toothpick inserted into center comes out clean. Cool slightly, then frost with optional asparagus icing.