Asparagus, Soft-Boiled Eggs and Caviar

11 April 2024

Caviar goes very well with different kinds of vegetables. Gently blanched fresh green asparagus with soft boiled egg pairs perfectly with rich creamy caviar that adds a touch luxury to every bite.
Argan oil, a specialty oil produced in Morocco, extracted from the seeds of the argan tree, known as Argania spinosa, has a distinctive nutty and robust flavour, but not overpowering, and it’s best enjoyed as a finishing oil. It is hard to come by, so you may use hazelnut or walnut oil instead, or simply use olive oil.


350 g Tender green asparagus spears 2 Soft boiled eggs 30 g Blakc caviar 2 tsp Argan oil, for drizzling Freshly milled black pepper 1 tbsp Flat parsley, chopped Cherry tomatoes, halved

Wash the asparagus and remove the hard part. Bring a pot of salted water to a boil. Add in asparagus and cook for 2-5 minutes until tender, depending on their thickness. Drain.
Bring a pot of water to a boil. Gently lower the eggs into the water and cook for 6 minutes. Transfer to a colander, place under cold running water to stop the cooking.
Divide the asparagus on two serving plates and top with the halved eggs and some caviar. Drizzle with argan oil, season with pepper, garnish with fresh chopped parsley tomato halves and serve.