Asparagus and coddled eggs with white wine sauce

 Asparagus and coddled eggs with white wine sauce 

Difficulty: minimal 

Preparation: 20 minutes 

Cooking: 35 minutes 

Servings: for 4 people 

Ingredients: 

• 4 eggs 500 g of asparagus 
• 150 g of snow peas 
• 150 g of small carrots 
• 150 g shelled peas 
• 1 spring onion 
• 30 g of butter 
• 20 g of type 00 flour 
• 3 dl of dry white wine 
• 5 sprigs of tarragon 
• 1 tablespoon of liquid cream 

Preparations:

1. Clean the asparagus by removing the white part of the stem wash them and boil them for 10 minutes in boiling salted water. 
2. Wash and clean the Icarotins keeping a small part of the stem. 
3. Peel the snow peas and blanch them for 2 minutes in boiling water flavored with the peeled spring onion; drain them with a slotted spoon. 
4. Boil the carrots and peas in the same water for 10 minutes. 
5. Cook the eggs in boiling water for 5 minutes after they return to the boil; cool them under running water, shell them and cut them in half. 
6. Melt the butter in a non-stick pan, mix the flour and add the wine; cook the sauce over medium heat for 7-8 minutes, stirring constantly. 
7. Salt and pepper, add the cream and the leaves of a sprig of tarragon washed and finely chopped. sale pepper 
8. Distribute the vegetables on the bottom of individual plates heated previously, place the two egg halves on each vegetable base, pour over the sauce, garnish with the remaining sprigs of tarragon, sprinkle with pepper and serve.