Ingredients:
1 bunch asparagus
Toasted Bread
6 eggs
2 tablespoons butter (28 g)
2 tablespoons flour (16 g)
1½ cups milk (360 ml)
2–3 tablespoons mustard, preferably a mix of Dijon and whole grain (30–45 g)
A splash of lemon juice or vinegar (about 1–2 teaspoons / 5–10 ml)
Salt and pepper
Optional, but a nice touch:
A small pinch of sugar
Fresh herbs such as parsley or chives
2 slices Toast
1 dozen stalks Asparagus cooked just tender.
Directions:
Hard boil eggs (about 9–10 minutes)
Cool, peel, and separate whites from yolks
important:
Keep yolks whole—you’ll grate them later
Build the Mustard Sauce
1. Melt butter Stir in flour,
cook 1–2 minutes (no color)
Slowly whisk in milk Let it thicken to a light sauce.
2. Now add: mustard vinegar or lemon
salt & pepper
tiny pinch sugar (optional)
Taste: should be tangy,
slightly sharp, but rounded
Add the Egg Whites
3. Chop egg whites into large pieces ,
Gently fold into the sauce
Warm through (don’t overcook)
4. In the casserole dish, add toast and asparagus
Spoon into a shallow casserole dish or you can bake
in a large dish if you want to brown the top.
5. Brown under the broiler for a few minutes.
6. Grate the yolks over the top (like parmesan)
Finish with: parsley or chives black pepper
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