Steamed Asparagus, Poached Egg And Paddlefish Caviar

1. 1

   Bring water to a boil in a medium saute pan and steam the asparagus until just tender a bright green. Plunge into an ice water bath and dry between paper towels

2. 2

   Bring water to a boil in a medium saute pan and poach the egg for about 1.5 minutes.

3. 3

   Place the steamed asparagus on a pretty warmed plate. Top with the freshly poached egg and crown it with the caviar. The egg acts as a dressing for the asparagus and the caviar is the perfect seasoning.

* Per serving · 4 servings · Values may vary.

No additional tips available.