Asparagus Tartine with Crème Fraîche & Soft Boiled Egg
Servings:
4
prep time:
20 mins
cook time:
20 mins
Total time:
40 mins
Ingredients
-
1 pound asparagus, tough ends discarded
-
2 tablespoons olive oil
-
½ teaspoon fine sea salt
-
4 eggs
-
Vermont Creamery Crème Fraîche
½ cup
-
1 tablespoon fresh thyme
-
1 tablespoon fresh chives
-
1 tablespoon fresh parsley
-
1 lemon, for zest
-
¼ teaspoon black pepper
-
4 thick slices rustic sourdough bread, toasted
-
Pea shoots
Directions
- Heat oven to 425ºF
- Line a baking sheet with parchment paper; set aside
- Toss asparagus with oil and salt. Spread out in a single layer on baking sheet. Roast 10 minute or until tender. Have a bowl of ice water ready
- Place eggs in 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 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.
