Place the softened butter in a food processor. Add the garlic, parsley, basil and thyme and blend until all the ingredients are well incorporated. Place the butter compound on a sheet of parchment paper and shape into a log or any shape you desire. Put in refrigerator to chill for at least 1 hour.
Crispy Herbed Phyllo
Preheat oven to 350°F. Layer herbed butter between the first and second and second and third layers of phyllo dough sheets. Cut the layered phyllo into 3" x 3" squares. Butter a cookie sheet. Place phyllo squares on buttered cookie sheet and place in preheated oven for 5-7 minutes or until golden brown.
Bleu Cheese Butter
Melt 1 cup crumbled bleu cheese either in the microwave or a saucepan. In a mixing bowl combine the softened butter, melted bleu cheese and crumbled bleu cheese. Add the parsley, shallots, salt and pepper to the butter and bleu cheese mixture and mix well. You can freeze the left over Bleu Cheese Butter for future use. Also great on grilled steaks or even burgers.
Place butter and olive oil in a sauté pan over medium heat and melt. Add the mushrooms and sauté about 4-5 minutes or until the mushrooms are tender. Add white wine and bleu cheese butter and stir until incorporated. Add stock and simmer for approximately 7-10 minutes.
Steam asparagus for approximately 4-6 minutes or until the asparagus is tender but still crisp.
Drizzle a layer of the mixed mushroom broth over a plate. Place one phyllo square over the broth and put a layer of asparagus and mushroom mixture over the phyllo. Repeat these steps two more times so that you have three layers of phyllo, asparagus and mushroom mixture.