Asparagus crust, eggs with tarragon sauce

Name: Asparagus crust, eggs with tarragon sauce
Total time: 15 min
Yield: 4
Cuisine: Brunch & breakfast
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

Author: Les Cultures de chez nous

Preparation	15
Baking
Portions	4
Freezing	No

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 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.
Set 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.