Asparagus toast with tarragon sour cream and trout caviar

Ingredients for 2 servings:

• 2 stalk(s) asparagus
• 2 slices of toast
• 1 tsp honey
• 2 tsp white wine vinegar
• salt and pepper
• 2 tbsp sour cream
• 1 tbsp lemon juice
• 2 sprigs tarragon, fresh
• 2 tsp trout caviar

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Total time approx. 30 minutes

Toast the bread and let cool. Peel the asparagus spears and slice them lengthwise into thin, long strips using a vegetable peeler. Mix honey with white wine vinegar and marinate the asparagus strips in it for about 10 minutes. Season with salt and pepper. Whisk the sour cream with lemon juice until smooth and mix with the chopped tarragon, salt, and pepper. Spread the tarragon sour cream on the slices of toast. Arrange the drained asparagus strips on top and top each with some trout caviar.