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Ingredients

• 3   hard-cooked eggs
• 1 pound  fresh asparagus
• 2 tablespoons  butter or margarine
• 2 tablespoons  all-purpose flour
• 1/2 teaspoon  salt
• Dash  pepper
• 1 cup  milk
• 1 tablespoon  snipped fresh tarragon or 1 teaspoon dried tarragon, crushed
• 4 to 6 slices  toast, cut in half diagonally
• 1 tablespoon  snipped, fresh chives

Description

Sieved Egg Yolks Give This Creamy Side Dish Its Golden Color. Served On Toast, This Recipe Could Also Be Made Into A Main Dish For Breakfast.

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