Ingedients:

1 bunch asparagus
Toasted Bread
6 eggs
2 tablespoons butter (28 g)
2 tablespoons flour (16 g)
1½ cups milk (360 ml)
2–3 tablespoons mustard, preferably a mix of Dijon and whole grain (30–45 g)
A splash of lemon juice or vinegar (about 1–2 teaspoons / 5–10 ml)
Salt and pepper

Optional, but a nice touch:

A small pinch of sugar
Fresh herbs such as parsley or chives

2 slices Toast
1 dozen stalks Asparagus cooked just tender.

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Hard boil eggs (about 9–10 minutes)

Cool, peel, and separate whites from yolks

important:
Keep yolks whole—you’ll grate them later

Build the Mustard Sauce

Melt butter Stir in flour,
cook 1–2 minutes (no color)
Slowly whisk in milk Let it thicken to a light sauce.

Now add: mustard vinegar or lemon
salt & pepper
tiny pinch sugar (optional)

Taste: should be tangy,
slightly sharp, but rounded

Add the Egg Whites
Chop egg whites into large pieces
Gently fold into the sauce
Warm through (don’t overcook)

In the casserole dish, add toast and asparagus

Spoon into a shallow casserole dish or you can bake
in a large dish if you want to brown the top.

Brown under the broiler for a few minutes.

Grate the yolks over the top (like parmesan)

Finish with: parsley or chives black pepper

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