• 2 green asparagus cut in four
  • 4 slices of bread
  • 4 sprigs of chopped chives
  • 2 eggs
  • 1 tablespoon of grated bottarga
  • 8 thin slices of bottarga
  • Zest of a lime
  • Freshly ground pepper
  • 2 tablespoons of olive oil
  • 1 spoonful of butter

  1. Sauté the bread slices in butter, until they turn to golden. Remove the bread from the pan and sprinkle the grated powder over the bread slices. Lay the slices on the dishes.
  2. Sauté the asparagus in one spoonful of olive oil and remove from the pan. Sprinkle with the lime zest and place them over the bread.
  3. Pour in the pan the remaining olive oil and fry the eggs for 7 minutes over medium heat, until the eggs turn to golden. Add the chives and remove the pan from the heat.
  4. Serve each egg on top of the crispy round bread slice and accompany with the bottarga slices and chives. Season with freshly ground pepper.