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Print this Recipe    Asparagus Caviar

Poor man's asparagus, pommes charlotte with caviar

4 small leeks
6-8 potatos "Charlotte"
24 sticks of green asparagus
7 cl. (2 fl oz) Balsamico vinegar
7 cl. (2 fl oz) olive oil
7 cl. (2 fl oz) meat juice
100 gr. (3 1/2 oz) Beluga caviar
chive tips
chervil
salt (fleur del sel)
pepper

Cut and clean the leek thoroughly. Depending on their size, cook
for 15 minutes in salt water. Dip in cold water and drain. Dry with
a cloth. Leave to cool. Peel the small potatos carefully and cook
in salt water. Dip in cold water shortly and reserve. Cut off the
asparagus tips (approx. 5 cm / 2 in) and cook in salt water. Dip
in cold water and drain let cool. Make the vinaigrette from
Balsamico, the meat juice and the olive oil, season with salt and
pepper. With a sharp knife cut the leeks lenghtwise.

Arrange in V-shape on the plate and garnish with generous spoonful
of caviar. Cut the potatos in pieces of equal size and garnish with
the asparagus tips on the plate. Top with vinaigrette. Sprinkle
with chopped chervil, the chives tips.

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