30 minutes or fewer
An early spring favorite, especially when made with eggs from free-range chickens.
- 1 lb. fresh asparagus, ends trimmed
- 2 Tbs. butter
- 2 Tbs. all-purpose flour
- 1/2 tsp. salt
- Dash freshly ground black pepper
- 1 cup low-fat milk
- 3 hard-boiled eggs
- 6 slices toast, cut in half diagonally
- 1 Tbs. snipped fresh tarragon, or 1 tsp. dried and crushed
- 1 Tbs. snipped fresh chives, optional
- Bring large pot of salted water to a boil. Place asparagus in water. When water returns to a boil, remove pot from heat and let asparagus stand 1 minute, or until crisp-tender. Drain, and cut spears diagonally into 2- to 3-inch pieces, reserving tips for garnish.
- Melt butter in saucepan over medium heat. Stir in flour, salt and pepper, and cook 30 seconds. Pour in milk, and cook, stirring constantly until sauce thickens. Remove from heat.
- Peel eggs, and remove yolks. Chop whites, reserving yolks for garnish. Stir chopped egg whites and tarragon into white sauce. Arrange 2 toast points on each plate. Separate asparagus pieces into 6 equal portions, and place on toast. Top with white sauce. Press half of cooked yolk through sieve to garnish each serving. Top with reserved asparagus tips and chopped chives, if desired.
- Serving Size: Serves 6
- Calories: 230
- Carbohydrate Content: 29 g
- Cholesterol Content: 120 mg
- Fat Content: 8 g
- Fiber Content: 2 g
- Protein Content: 9 g
- Saturated Fat Content: 3 g
- Sodium Content: 420 mg
- Sugar Content: 5 g