Preparation

Toast bread and set aside. Trim asparagus. In a medium skillet, bring 6 cups salted water to a boil. Drop asparagus into water and blanch for 4-5 minutes. Immediately remove and drop into a bowl of ice water. Cool and drain. 

Chop 2 tablespoons tarragon and blend with cheese. Spread equally onto each slice of toast. Top with one slice ham, then 3-4 spears of asparagus. Fry eggs to liking, seasoning with salt and pepper – sunny side or over-medium. Place on top of asparagus.  

In a blender or small food processor, blend ½ cup olive oil with remaining tarragon. Press through fine mesh strainer into a small bowl. Drizzle 2 teaspoons oil over each egg and serve tartines immediately.