Name: Scrambled Egg Tartines with Asparagus and Smoked Trout
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 pound (450g) fresh asparagus, preferably thin spears; 4 thick slices (about 1-inch / 2.5cm) sourdough bread; 2 tablespoons (28g) unsalted butter, divided, plus more for spreading; 8 large eggs, preferably pasture-raised; 1 tablespoon (15ml) full-fat crème fraîche or heavy cream (optional, for extra creaminess); 1/2 teaspoon (3g) Diamond Crystal kosher salt (or 1/4 teaspoon fine sea salt), plus more for blanching; 1/4 teaspoon freshly ground black pepper; 7 ounces (200g) smoked trout fillet, skin removed and flaked; 2 tablespoons fresh dill, finely chopped, plus extra sprigs for garnish; 1 lemon, cut into wedges for serving

Magic Sous

Scrambled Egg Tartines with Asparagus and Smoked Trout — Magic Sous