Asparagus, Soft-Boiled Eggs and Caviar

Wash the asparagus and trim off the tough ends. Place in a large pot of

salted water and simmer until tender, then drain.

In a separate pot of boiling water, cook the eggs for 6 minutes. Cool

them under cold running water, then peel.

Arrange the asparagus on the plates with the eggs cut in half and the caviar. Drizzle with olive oil, season with pepper, garnish with a few fresh herbs and serve.