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.
Mix all the ingredients well.
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.