Sitting inside this tiny, second-floor Midtown restaurant, adorned with glass bauble chandeliers and pastel Russian paintings, feels a little like nesting inside a Fabergé egg. Chef Christopher Agnew’s cooking is jewel-like and precise — echoing both his surroundings and previous stints at three Alain Ducasse establishments. This lovely dish features blades of both cooked and raw asparagus, which criss-cross the plate and frame a bed of aged Parmesan that’s been grated and slow-baked in the oven until its flavors ripen and blossom. Atop that is a soft egg yolk poached in olive oil and festooned with ribbons of warm lardo. Dotting the plate like minor jewels to offset the yellow diamond yolk are sorrel leaves and alternating orbs of vivid green asparagus purée and pure white crème fraiche.