2 Tbsp thickened cream
1/2 tsp truffle oil
1 Tbsp unsalted butter
1 bunch asparagus
4 Tbsp ricotta
1 Tbsp chives, finely chopped
Toast, to serve
Salt and white pepper
In a bowl, whisk together eggs, cream and truffle oil and season.
To prepare the asparagus, bend the base until it snaps at its natural breaking point. If you have a mandolin, shave the asparagus from the base upwards, leaving the tip intact. Alternatively, place the asparagus on the edge of a chopping board and use a vegetable peeler to shave it. Make sure to keep the handle off the edge of the board, so you can shave down nice and low.
Heat a large non stock saucepan to medium and melt butter. Cook the asparagus for 30 seconds, stirring constantly, add the egg mix. Continue to cook, stirring, until the eggs are just set, then remove from heat and stir in ricotta.
Serve immediately with toasted bread, and top with freshly chopped chives.
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