Asparagus crust, eggs with tarragon sauce
15
20
4
No
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.
