A Tasting of White and Green Asparagus with Sevruga Caviar

Ease of Preparation: Easy

Preparation Time: 25 minutes

Yield: 4 servings

Ingredients

• 8 white asparagus
• 8 green asparagus
• 1-ounce Sevruga caviar (30 grams)
• 4 ounces smoked salmon (125 grams)
• ½ tablespoon lemon rind julienne
• 4 tablespoons of crème fraiche (60 millilitres)
• 1 tablespoon Vodka (15 millilitres)
• Few drops of lemon juice

Method

Put the asparagus in two separate saucepans in a small amount of boiling water.

Cover and cook and or steam until they begin to smell about 3 minutes. They should still be crisp.

Once cooked, refresh them under boiling water.

Cut the asparagus in half lengthwise and remove the soft pulp along the centre, trying to create a dent.

Carefully fill the cavity along the length of asparagus with caviar and keep cold.

Make 4 salmon roses and set them aside on a plate.

Combine the crème fraiche with the vodka, lemon juice and lemon peel. Mix well.

Place 2 white asparagus and 2 green asparagus on each plate.

Garnish with a smoked salmon rose and some crème fraiche.