# What You 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, approximately 0.5 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:
01 - Bring a medium pot of salted water to a boil. Add trimmed asparagus spears and blanch for 2 to 3 minutes until tender-crisp. Drain and immediately transfer to an ice bath to stop the cooking process. Pat dry and set aside.
02 - Toast the bread slices until golden and crisp using a toaster or grill pan.
03 - In a nonstick skillet, melt butter over medium heat. Add finely chopped shallot and sauté for 1 to 2 minutes until softened and fragrant.
04 - Crack eggs into a bowl and whisk lightly. Pour into the skillet with shallots. Cook gently over medium heat, stirring constantly, until just set and creamy, approximately 2 to 3 minutes.
05 - Remove from heat and fold in crème fraîche or Greek yogurt, fresh chives, lemon zest, and a pinch of salt and black pepper until well combined.
06 - Arrange toasted bread slices on serving plates. Spoon creamy egg mixture evenly over each slice.
07 - Top each tartine with 3 asparagus spears. Drizzle with fresh lemon juice and garnish with additional chopped chives and freshly ground black pepper. Serve immediately while warm.
