Asparagus, Soft-Boiled Eggs and Caviar

Asparagus and caviar form an historic alliance that many chefs, like Arnaud Lallement, use in their cooking.

Caviar goes very well with vegetables. Here, fresh asparagus, lightly blanched, marries perfectly with Transmontanus caviar’s herbaceous flavor.

The melt-in-the-mouth caviar creates a harmonious balance with the soft-boiled egg.




Wash the asparagus and remove the hard part.

Place in a large pot of salted water and simmer until the asparagus is cooked. Drain.

In a second pot of boiling water, immerse the eggs for 6 minutes.

Arrange the asparagus on plates with the halved eggs and caviar.

Drizzle with olive oil, season with pepper, garnish with fresh herbs and serve.