ricotta girasole with tips of asparagus and mimosa of egg yolk

Ingredients

An original receipt of Paola Naggi, Chef of the Impero restaurant of Sizzano.

For this receipt you will need:

- 500 g of Girasoli of Ricotta
- 2 eggs
- a deck of asparagus
- 50 gr of butter
- half shallot

Boil the eggs for 8 minutes, recover the yolk, pass it in the mesh of a strainer and keep apart. Clean the asparagus removing all the white side, cut  in the long way. Melt the butter in a wide pan and put the asparagus. Pour over few hot water, salt and cook 5 minutes. Distribute the asparagus on the plate possibly hot, support the cooked girasole in salt water and season with a drop of extra-virgin oil. Sprinkle with the yolk in mimosa to taste.

Enjoy your meal!