Mix bundled fresh asparagus spears, herbed crème fraîche, and a soft-boiled egg for a delightfully seasonal classic tartine.
Ingredients
- 1 pound asparagus, tough ends discarded
- 2 tablespoons olive oil
- ½ teaspoon fine sea salt
- Ice water
- 4 large eggs
- ½ cup Vermont Creamery Crème Fraîche
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh chives
- 1 tablespoon minced fresh parsley
- 1 lemon, for zest
- ¼ teaspoon black pepper
- 4 thick slices rustic sourdough bread, toasted
- Pea shoots
Instructions
Heat oven to 425°F. Line a baking sheet with parchment paper; set aside.
Toss asparagus with oil and salt. Spread it out in a single layer on the prepared baking sheet. Roast 10 minutes or until tender.
Have a bowl of ice water ready. Place eggs in a medium saucepan and cover with cool water. Place pan over high heat and bring to a boil. Cover, remove pan from heat, and let sit exactly 5 minutes. Transfer eggs to ice water and allow to chill for 10 minutes. Drain. Crack eggshells all over by gently tapping them on the counter. Peel eggs and rinse under cool water. Set aside.
Combine crème fraîche, thyme, chives, parsley, lemon zest, and pepper in medium bowl. Spread herbed crème fraîche generously over toasted bread, then top with asparagus, pea shoots, and a soft-boiled egg.
About this recipe
Recipe courtesy Vermont Creamery
