Difficulty: Intermediate
Peel the asparagus and trim the tough stem ends. Rinse well and boil in salted water for 5-7 minutes until al dente.
Meanwhile, bring water to a simmer in a sauté pan and add the wine vinegar.
Drain the asparagus, then sauté in hot butter. Season with pepper and keep warm over low heat.
Gently crack eggs one by one into a ladle, then slide into the simmering water. Poach for 3 minutes until whites are opaque and set.
Lift out with a slotted spoon, drain on a clean cloth, and trim edges neatly.
Plate the warm asparagus with poached eggs on top. Garnish with salmon roe and snipped chives. Serve immediately for peak freshness and flavor.
