Asparagus with poached egg and caviar

Antonius Caviar

To prepare this dessert you will need 30 g of Antonius Caviar Oscietra. The product is available in our e-shop.

– asparagus, 6 pcs
– butter, 1 tablespoon
– fleur de sel
– fresh dill
– Antonius Caviar Oscietra
– free range egg, 1 pc
– rice vinegar, 1 tablespoon


Heat a grill pan with butter and fry salt seasoned, green  asparagus about 5 minutes, turning them 2-3 times.
Boil water in a small saucepan, add vinegar, and medium the heat.  Swirl the water,  crack  the egg into the bowl, and when the whirl is about to stop, pour the egg into its central part. Cook the egg for about 2 minutes.
Plate the asparagus, sprinkle with dill. Then put an egg and top with teaspoon of caviar.

Author of the recipe: Magdalena Klimczak Dare to Cook