Difficulty:[usr 2 ]
Peel the asparagus and remove the hard part of the tails. Rinse them and cook them for 5-7 minutes in salted boiling water, until cooked "al dente". Meanwhile, boil water in a sauté pan and add the wine vinegar.
Drain the asparagus and sauté them in the pan in the hot butter. Season them with pepper and keep them warm over low heat.
Crack the eggs one at a time into a ladle and drop them into the simmering water. Cook for about 3 minutes until the white becomes opaque.
Take them out with a slotted spoon, put them on a cloth and trim them.
Arrange the asparagus on hot plates with the poached eggs, then sprinkle with salmon roe and chives.
Serve immediately
