Asparagus crust, eggs with tarragon sauce

Name: Asparagus crust, eggs with tarragon sauce
Prep time: 35 min
Cook time: 20 min
Yield: 4
Cuisine: Brunchs et déjeuners
Ingredients: 3 eggs, divide egg yolks from whites; 500 gr (1 pound) of trimmed fresh asparagus; 30 ml (2 tablespoons) of butter; 30 ml (2 tablespoons) of flour; 2 ml (1/2 teaspoon) of salt; 1 pinch of pepper; 250 ml (1 cup) of milk; 15 ml or 5 ml (1 tablespoon or 1 teaspoon) of fresh tarragon (finely chopped) or dried tarragon (crushed); 4 to 6 grilled bread slices, sliced in halves diagonally; 15 ml (1 tablespoon) of finely chopped fresh chive

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Author: Les Cultures de chez nous

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Preparation 15

Baking 20

Portions 4

Freezing No

Budget

Ingredients Preparation

Ingredients

3 eggs, divide egg yolks from whites
500 gr (1 pound) of trimmed fresh asparagus
30 ml (2 tablespoons) of butter
30 ml (2 tablespoons) of flour
2 ml (1/2 teaspoon) of salt
1 pinch of pepper
250 ml (1 cup) of milk
15 ml or 5 ml (1 tablespoon or 1 teaspoon) of fresh tarragon (finely chopped) or dried tarragon (crushed)
4 to 6 grilled bread slices, sliced in halves diagonally
15 ml (1 tablespoon) of finely chopped fresh chive

Preparation

Side-by-side mode

Meanwhile, in a casserole, melt butter a medium heat. Add flour, salt and pepper, while stirring with a wooden spoon until it homogenize. Add milk once and cook, while stirring non-stop, until it boils. Continue cooking and stirring for one minute. Add tarragon and egg whites then stir. Warm the sauce at low heat.
Set grilled bread triangles into warm plates, two for each portions. Divide asparagus over breads and coat with eggs sauce. Spread each portion with egg yolks pressed in a sieve with a spoon. Garnish with chive. Serve right away.

Chef’s note

Here's a new sophisticated way to prepare this childhood white sauce with eggs.