Boiled egg with smoked salmon, asparagus tips and caviar   Print Author: Michel Roux Jr Serves: 6 Ingredients 30 small asparagus tips 4 slices smoked salmon 2 tbsp double cream 2 tbsp horseradish relish 4 eggs 120g sevruga caviar olive oil 12 round brioche bread toasts (1cm thick, 3-5cm wide) Method Peel the asparagus and trim to 4cm lengths. Cook in boiling salted water until just tender (5-7 mins), then immediately refresh in ice-cold water and drain. Cut the smoked … Continue reading Boiled egg with smoked salmon, asparagus tips and caviar