ricotta girasole with tips of asparagus and mimosa of egg yolk

ricotta girasole with tips of asparagus and mimosa of egg yolk

difficolta DIFFICULTY 3/5
tempo TIME 30 MIN.
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!