Wash and peel the cauliflower. Steam the cauliflower, then place in the bowl of a blender. Add the butter, yeast flakes, cream, ajvar and diced goat’s cheese. Blend to a smooth, velvety paste. Peel the asparagus and cook al dente in salted water. Fry the eggs in butter. Place the puree, cooked asparagus and cheese slices on a plate. Top with a fried egg and sprinkle with salt, sesame and fresh thyme.

Enjoy!