2 green asparagus cut in four
4 slices of bread
4 sprigs of chives, chopped
1 tablespoon of Trikalinos Bottarga Powder
8 fine slices of Trikalinos Bottarga
Zest of a lime
Freshly ground pepper
2 spoonfuls of Olive Oil
1 spoonful of butter
Sauté the bread slices in butter, until they turn to golden. Remove the bread from the pan and sprinkle the bottarga powder over the bread slices. Lay the slices on the dishes.
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.
Pour in the pan the remaining olive oil and fry the eggs for 6 minutes over medium heat, until the eggs turn to golden. Add the chives and remove the pan from the heat.
Serve each egg on top of the crispy round bread slice and accompany with the bottarga slices and chives. Season with freshly ground pepper.