Ingredients:
- 16 Espárrago de Navarra spears
- 20 gr caviar per person (or any other substitute, it does not matter)
- 1/4 lettuce cut into julienne strips
- 8 small radishes.
Ingredients for the mousseline sauce
- 4 egg yolks
- 1 teaspoon of fresh tarragon
- 100 gr warm melted butter
- 1/4 liquid cream
- salt
- white pepper powder.
Method:
Beat the egg yolks in a bowl or deep pan until creamy. Add salt and pepper. Then, add the butter slowly. Whisk the cream until it is beginning to get stiff and mix it with the sauce. Add the tarragon. Place the asparagus spears on a dish and pour the sauce on them. Place the caviar in small mountains on the asparagus. Use the strips of lettuce and the radishes to ornate the dish.