White aniseed asparagus with sturgeon fillet and caviar

Total time: 35m
Preparation Time: 10m

For 4 people

Nutritional Information

Contains 270 Kcal, 8g Protein, 9g Carbohydrates, 21g Fat


  • Aniseed asparagus
  • 1 tsp white wine
  • 1 star anise
  • 500 g white asparagus, peeled
  • 1 tsp lemon juice
  • 1 pinch sugar
  • 0.5 tsp salt
  • 30 g salted butter
  • Vinaigrette
  • 1 tbsp balsamic vinegar
  • 1 onions, finely chopped
  • 1 tbsp olive oil
  • 1 tbsp coriander, finely chopped
  • 1 pinch sugar
  • 1 cm ginger, finely chopped
  • Sturgeon fillet
  • 80 g smoked sturgeon fillets
  • 12 potato crisps, plain
  • 10 g white sturgeon caviar
  • 120 g crème fraîche

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  • Aniseed asparagus

    Place the asparagus on foil, top with the remaining ingredients, seal the foil well. Bake for approx. 25 minutes in the centre of an oven preheated to 180°C.
  • Vinaigrette

    Mix all the ingredients well.
  • Sturgeon fillet

    Arrange the asparagus on plates. Cut the sturgeon into strips and lay on top, drizzle with vinaigrette. Dollop a little crème fraîche onto the potato crisps, garnish with caviar.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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