Poached White Asparagus and Regiis Ova Caviar | Cruise Scoop

Ingredients

• 8-10 pieces fresh white asparagus (reserve the peelings and woody end cuts)
• 8 cups / 2 liters water
• 4 sprigs fresh lemon thyme / or plain thyme
• 3 slices lemon
• 2 pieces bay leaf
• 1 teaspoon sugar
• 1 teaspoon coarse kosher salt
• 2 tablespoons unsalted butter
• 3 tablespoons extra virgin olive oil
• 1 tablespoon champagne vinegar
• 1 teaspoon shallots, finely chopped
• 1/2 lemon, lemon zest
• 2 cooked eggs, egg yolks and egg whites separated, finely chopped
• 2 tablespoons chives, thinly sliced
• pinch of coarse kosher salt
• pinch of fresh black pepper
• 2 oz. / 56 grams caviar (Regiis Ova or any you choose)
• 3 sprigs fresh dill
• 2 tablespoons crème fraîche
• 2 small pieces red radish, sliced (kept in ice water until needed so it remains crisp)
• 2 small pieces of baby potato, sliced and cooked