Place the peeled asparagus in a large pot of salted water. As soon as it boils, lower the heat and continue cooking until the water comes to a simmer. When they’re cooked, place them on a towel while you prepare the mousseline sauce.
In a saucepan, combine the egg yolks, vinegar, salt and pepper. In a bain-marie, add the butter in chunks, beating with a whisk until the mixture resembles mayonnaise. Add lemon juice. Whip the crème fraîche and, off the heat, fold the whipped cream into the sauce.
Dress the asparagus with mousseline and caviar. Enjoy warm.
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