# What you'll need:
→ Vegetables
01 - 12 thin asparagus spears, trimmed
02 - 1 small shallot, finely chopped
03 - 1 tablespoon fresh chives, finely chopped
→ Dairy
05 - 2 tablespoons crème fraîche or Greek yogurt
06 - 2 tablespoons unsalted butter
→ Bread
07 - 4 slices rustic country bread or sourdough, about 1/2-inch thick
→ Seasonings
08 - 1 teaspoon lemon zest
09 - 1 tablespoon fresh lemon juice
10 - Salt and freshly ground black pepper to taste
# How to make it:
01 - Bring a medium pot of salted water to a boil. Add the asparagus and blanch for 2–3 minutes until tender-crisp. Drain and immediately transfer to an ice bath to stop cooking. Pat dry and set aside.
02 - Toast the bread slices until golden and crisp.
03 - In a nonstick skillet, melt the butter over medium heat. Add the shallot and sauté for 1–2 minutes until softened.
04 - Crack the eggs into a bowl and whisk lightly. Pour into the skillet with the shallots. Cook gently, stirring constantly, until just set and creamy (about 2–3 minutes). Remove from heat and fold in crème fraîche or Greek yogurt, chives, lemon zest, and a pinch of salt and pepper.
05 - Arrange the toasted bread on plates. Spoon the creamy eggs over each slice.
06 - Top each tartine with 3 asparagus spears. Drizzle with lemon juice and garnish with additional chives and black pepper. Serve immediately while warm.
