INGREDIENTS:

Sauce:

• 135 grams crème fraiche (1/2 cup plus 1 tablespoon)
• 3 grams minced chives (2 teaspoons)
• 3 grams minced chard (2 teaspoons)
• 3 grams minced flat-leaf parsley (2 teaspoons)
• 1 gram minced tarragon (scant teaspoon)
• 5 grams water (1 teaspoon)
• Kosher salt and freshly ground pepper

• 4 large eggs, cold
• 28 spears medium asparagus

Croutons:

• 15 to 20 grams unsalted butter (1 tablespoon or more)
• 30 grams 1/8 inch cubes crustless Brioche (about 2 bread slices)
• Kosher salt

Garnish:

• Fleur de sel
• Freshly ground black pepper

DIRECTIONS:

1. For the sauce: Put the crème fraiche in a small bowl and stir in the minced herbs and then the water. Season to taste with salt and pepper. Chill until ready to serve.

2. For the eggs: For an immersion circulator: Using a skimmer, gently lower the eggs into 62.5°C (144.5°F) water. Cook for 1 hour, or to your preference. (Cooking the egg at a constant 62.5°C (144.5°F) for an hour, gives it an extraordinary texture. The white is quivering and velvety and the yolk is neither runny nor hard, but rather soft, creamy, and bright colored.) If you prefer, you can poach or soft-boil the eggs in the ordinary way.

3. For the asparagus: Bend each spear to break off the tough ends. Peel the asparagus from just below the tip to the bottom. Trim the bottoms so the spears are of equal length. Divide the asparagus into 4 piles of 7, with the tips facing the same way. Cut 4 pieces of kitchen twine about 2 feet long and tie the spears into bundles.

4. To complete: About 6 minutes before serving, blanch the asparagus until just tender. Chill in an ice-bath. Remove from water, untie bundles, and dry on towels.

5. For the croutons: Heat 15 grams butter in a sauté pan just large enough to hold the brioche cubes in a single layer. When the butter begins to foam, ass the brioche and season with salt. Keep the cubes moving in the pan so they brown evenly. If the butter begins to brown, add another 5 grams butter to stop the butter from browning and darkening the croutons. When the croutons are golden brown, drain on clean paper towels.

6. To serve: Spread sauce on serving plates. Arrange 7 asparagus spears on each plate to form a bed for the poached egg. Crack each egg over an empty plate, as you would a raw egg, and, with a spoon, gently lift the egg, letting a towel absorb any excess water, and place over the asparagus. Sprinkle with the croutons, herb leaves, and fleur de sel and pepper.