Stuffed French Toast with Asparagus and Radish Topping
For the garnish: Peel the bottom third of the asparagus, cut the stalks diagonally into 3 cm (approximately 1 inch) long pieces and blanch for about 8 minutes in boiling salted water. Drain well.
Rinse the radishes and cut four pieces into strips and then finely chop the rest. Mix the finely chopped radishes with the sour cream and balsamic. Season with salt and pepper. Stir in the sliced radishes and asparagus.
Preheat the oven to broil.
For the French toast: Rinse the tomatoes, remove the stalk, and cut the tomatoes into slices. Peel the onion and cut into thin rings. Cut the cheese into thin slices. Beat the eggs with the milk. Heat the butter in a pan over medium heat. Dredge the bread in the egg mixture and fry in the butter until golden brown on both sides, about 2 minutes per side. Repeat until all the bread is cooked. Place 2 slices of the French toast on a baking sheet. Top with the tomatoes, onions, and provolone. Broil until cheese is melted and golden brown. Then place the remaining slices of French toast on top.
Cut the French toast sandwiches in half, arrange on four plates, top each with the asparagus and radishes, and serve garnished with watercress.