Instructions

Follow the steps and taste along the way.

1. Prepare the lemon cream

   In a bowl, mix the cream cheese, Dijon mustard, lemon zest, and 5 ml of lemon juice. Stir in half of the chives and half of the black pepper. Set aside.

2. Sear the asparagus

   Cut the asparagus crosswise in half. Heat the olive oil in a pan over medium-high heat, add the asparagus, and cook for 5–7 minutes. Turn it regularly; it should be golden in spots on the outside but still firm. Season it with half of the salt and set it on a plate.

3. Dip the bread in the egg mixture

   In a wide bowl, whisk the eggs with the milk, remaining salt, and remaining black pepper. Dip the bread slices in the mixture for about 15 seconds on each side, so they absorb it without falling apart.

4. Cook the toast

   Melt the butter in a clean pan over medium heat. Cook the slices for about 3–4 minutes on each side, until golden brown and set in the center. If they brown too quickly, lower the heat.

5. Finish and serve

   Divide the warm toast among plates and spread with the lemon cream. Arrange the seared asparagus on top and sprinkle with the remaining chives. Serve immediately, while the toast is warm and the asparagus is still crisp.