Asparagus with Soft-Boiled Eggs and Caviar
Asparagus with Soft-Boiled Eggs and Caviar
Plantin Kaviari
2
10 minutes
10 minutes
French
Starter
Easy
Tender-crisp green asparagus is paired with soft-boiled eggs, Kaviari Baeri Caviar and a light drizzle of Alexis Muñoz Green Olive Oil. The richness of the yolk and olive oil softens the caviar’s saline character, while the asparagus brings freshness and a clean vegetal note to every bite.
Ingredients
- 50 g Kaviari Baeri Caviar, chilled
- 12 Provence Green Asparagus spears, trimmed
- 2 large eggs
- 1 tbsp Alexis Muñoz Green Fruity Olive Oil, for drizzling
- Fine sea salt and freshly ground black pepper, to taste
Directions
Prepare and cook the asparagus:
Wash the asparagus and remove the tough parts. Place the asparagus in a large pot of salted boiling water and cook for 3–5 minutes, depending on thickness, until bright green and tender-crisp. Drain well.Cook the soft-boiled eggs:
In a second saucepan of boiling water, gently lower the eggs and cook for 6 minutes. Transfer them to a bowl of ice water for 1 minute, then peel and halve them.Plate the asparagus, eggs and caviar:
Arrange the asparagus and halved eggs on serving plates. Keep the Kaviari Baeri Caviar chilled until ready to serve, then spoon it over using a mother-of-pearl, horn or non-metal spoon.Finish and serve:
Drizzle with Alexis Muñoz Green Olive Oil, season with freshly ground black pepper and garnish with fresh chives or dill. Serve immediately.
