Asparagus with Poached Egg and Divine Caviar

Asparagus

Ingredients:

– 12 fresh green asparagus spears
– Salt
– 10 ml olive oil

Preparation:

Trim the asparagus ends. Blanch in salted boiling water for 2–3 minutes, then cool in ice water to preserve color. Drizzle with olive oil before serving.

Poached Eggs

Ingredients:

– 4 eggs
– 20 ml white vinegar
– Pinch of salt

Preparation:

Bring a pot of water to a gentle simmer and add vinegar. Crack each egg into a small bowl and slide it carefully into the water. Cook for 2–3 minutes until the whites are set and yolk remains soft. Remove with a slotted spoon and drain.

Butter Sauce

Ingredients:

– 40g butter
– 1 tsp lemon juice
– Pinch of salt
– Pinch of white pepper

Preparation:

Melt butter over low heat, add lemon juice, salt, and white pepper, stirring until smooth. Do not brown the butter.

To Serve

Ingredients:

– 50g Divine Caviar
– Fresh chives or wild herbs

Preparation:

Arrange the asparagus on a plate, place a poached egg on top, and spoon the warm butter sauce over it. Add Divine Caviar gently on the egg and garnish with chives or wild herbs.