Peel the asparagus, place them in a vacuum bag with a little salt and olive oil, and cook for 45 minutes at 85°C.

Shell the peas, keeping the pods, and cook them in boiling salted water. Blend the peas with the hot cream until smooth, then chill.

Blanch the pods as well and blend them with a little cooking water, mix 300 grams of the juice with the rehydrated gelatin, pour onto a tray, and chill.

Separate the eggs and marinate the yolks in vinegar for 10 minutes, then gently drain them.

For plating:

Season the asparagus and add a few flowers.

Cut the gelatin with a pastry cutter and place it on the egg yolk and pea purée.

Finish with a nice quenelle of caviar.