Seafood and wild asparagus covered by a poached egg

INGREDIENTS (2 people):
- 200 grs. of elver.
- 100 grs. of prawns.
- 10-12 wild asparagus.
- 1 clove of garlic.
- 2 eggs.

PREPARATION:
- Cut the wild asparagus into little pieces and fry it gently into a frying pan with a little garlic cutted.  Retire.
- After it, fry the elver and the prawns gently into the frying pan, with a little garlic.  Retire.
- Now, we have to poach the eggs.  We have to do it as we saw into the eggs benedict recipe. 
- To serve, put the elver, the prawns and the asparagus as the basis for our dish, sitting the egg in the middle of the dish.
- To start eat this dish, break the egg yoke, and deliver it over the elver.

Poached eggs with elver

INGREDIENTS (2 people):
- 200 grs. of elver.
- 1 clove of garlic.
- 1 chili pepper.
- 2 eggs.
- 2 spoonfuls of white wine vinegar.

PREPARATION:
- Pick up the clove of garlic and the chili pepper into little pieces.  Fry it into a frying pan with a little oil.
- Add the elver, and remove it until it were well done.  Reserve it.
- Crack one of the eggs into a separate recipient, while were boiling a little water with the vinegar.
- When the water were boiled, slide out softly the egg over the water.  Let it boil during roughly a minute and a half, and retire with an skimming spoon.  Reserve it.
- Repeat the same operation with the oher egg.   
- Put the elver as the botton of the dish.  Over it, put the eggs yolks, separing the egg white part.
- Serve it.