Points D’amour Recipe

Cooking Instructions

1. 1

   Roasting the Asparagus

   Preheat your oven to 425°F (220°C). Trim the tough ends of the asparagus and place them on a baking sheet. Drizzle with olive oil, sprinkle with salt, and toss to coat evenly. Roast in the preheated oven for 15-20 minutes, until tender and lightly browned.

2. 2

   Cooking the Pasta

   While the asparagus is roasting, bring a large pot of salted water to a boil. Add the handkerchief pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

3. 3

   Preparing the Eggs

   In a large pot, bring water to a gentle simmer. Crack the farm eggs into small bowls. Create a gentle whirlpool in the simmering water and carefully slide in each egg. Poach the eggs for about 3-4 minutes or until the whites are set and the yolks are still runny. Remove with a slotted spoon and set on a paper towel to drain.

4. 4

   Making Caviar Crème Fraîche

   In a small bowl, mix the crème fraîche with the caviar. Set aside.

5. 5

   Combining Everything

   In a large bowl, combine the cooked pasta, roasted asparagus, and enough reserved pasta water to create a light sauce. Season with salt and freshly ground black pepper to taste. Toss in the fresh herbs.

6. 6

   Serving

   To serve, place a portion of the pasta and asparagus mixture on each plate, top with a poached egg, and finish with a generous dollop of caviar crème fraîche. Garnish with additional fresh herbs if desired.