You will need: 4 Eggs, 8-10 Stems asparagus, 120 g Slim sliced sliced salmon, 2 Drying buns Brichine, 1-2 Art. Spoons of red caviar, 1-2 green onions peer, 1 tbsp. Spoon of olive oil, chopping fresh black pepper, ⅔ h. spoons of sea salt. For sauce: 2-3 tbsp. Spoons of fat cream, 1 tbsp. Spoon shoe.
Cooking process: Oven preheat to 200 degrees. Asparagus stems, removing the coarse part, put in a small deep baking sheet, salt, pepper, sprinkle with olive oil, mix and send to the heated oven for 7-10 minutes. Boil eggs in salted water, then pour cold water and clean. Buns cut into slices, lay out in a small baking sheet and send to a preheated oven for a few minutes: one side should turn out to be golden, and the second is to stay soft. Cooking the sauce: Cream with a whisker, add hell and mix. Green onion cutting thinly by deform. Stay on the dish toast to the roasted side down. Eggs to break down with their hands and lay out on toasts, put slices of salmon on eggs, sprinkle with green onions, to decompose asparagus. Decorate with red caviar dish and feeding with sauce.