Separate and wash the endives and curly lettuce in a mixture of water and vinegar.
Blanch the chives stems for 30 seconds in boiling water.
Cut the asparagus tails and set aside for later. Peel the bottoms of the asparagus to create a flat surface, then boil in salted water for about 2 minutes. Transfer to an ice water bath to stop the cooking process. Keep refrigerated.
For the mayonnaise, mix the egg yolk with mustard and white vinegar, a pinch of salt and pepper. Gently pour
the sunflower oil, adjust the seasoning and store in a cool place.
For the mimosa sauce, cook the eggs in boiling water for 10 minutes; cool in cold water. Then recover 4 cooked egg yolks and 1 cooked egg white. Mix and add the mayonnaise, mix very finely and adjust the seasoning to your liking. Put in pocket with a socket and keep cool.
For the mimosa sauce, cook the eggs in boiling water for 10 minutes; cool in cold water. Take 4 of the cooked egg yolks and 1 cooked egg white. Mix and add the mayonnaise. Mix well and adjust the seasoning to your liking. Fill in a piping bag and keep cool.
Place the endive leaves on the inside of a circle mould of 8 cm and fill the middle with the mimosa using a piping bag. Place the endive tails on top of the mimosa and add the curly lettuce on top. Tie the endive together using one chives stem. Remove the mould.
Season the asparagus with olive oil and lemon juice. Sprinkle fleur de sel on the heads of the asparagus and spread the caviar on the flat side of the asparagus bottom. Place them around the endive.
Serve with the sauce on the side.

Chef’s Tip
AFTER COOKING THE ASPARAGUS, DO NOT FORGET TO SOAK IN ICE WATER TO KEEP THEM GREEN LONGER.