Boil and shock asparagus spears. Set aside to dry.
Puree peppers in blender (for even more flavor, roast and peel your own peppers). Transfer to a saucepan, bring to a simmer and reduce slightly to remove any excess liquid. Melt in crumbled chèvre (to taste) and enrich with a splash of cream. Cook a few minutes, adjusting with sea salt and white pepper to taste.
Remove from heat and whisk in 1-2 TBS butter (optional). Serve over room temperature spears. This sauce will also be great with a side of pasta and an entree of grilled chicken, pork or seafood.
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