# 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, 1/2 inch thick
→ Seasonings
08 - 1 teaspoon lemon zest
09 - 1 tablespoon lemon juice
10 - Salt and freshly ground black pepper to taste
# Directions:
01 - Bring a medium pot of salted water to a boil. Add asparagus and blanch for 2 to 3 minutes until tender-crisp. Drain and immediately transfer to an ice bath to stop cooking. Pat dry and set aside.
02 - Toast bread slices until golden and crisp using a toaster or grill pan.
03 - In a nonstick skillet, melt butter over medium heat. Add chopped shallot and sauté for 1 to 2 minutes until softened.
04 - Crack eggs into a bowl and whisk lightly. Pour into the skillet with shallots. Cook gently, stirring constantly, until just set and creamy, approximately 2 to 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 toasted bread on plates. Spoon creamy eggs over each slice and top with 3 asparagus spears.
06 - Drizzle with lemon juice and garnish with additional chives and black pepper. Serve immediately while warm.
