Preheat oven to 400°F.

Marinate asparagus with olive oil and kosher salt. Roast for 5–6 minutes until just tender.

In a small saucepan, combine white wine, shallot, and bay leaf. Reduce over medium heat until nearly dry.

Add crème fraîche and cook until reduced by half (about 3–4 minutes).

Whisk in butter one tablespoon at a time until half is incorporated. Remove from heat.

Off the heat, add remaining butter and whisk until smooth. Season with lemon juice and salt to taste.

Just before plating, stir in cold dill oil gently to break the emulsion.

Plate asparagus and spoon the broken beurre blanc over the top. Garnish with caviar.