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 halfs diagonally
  • 15 ml (1 tablespoon) of finely chopped fresh chive
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Preparation

  • 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.
  • Lay grilled bread traingles 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 notes

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

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