Separate 3 large free-range eggs. Place the egg yolks, 3T cream, salt and pepper in a bowl and whisk to combine. In a separate bowl, whisk the egg whites until the stiff peak stage. Carefully fold the egg whites into the egg yolk mixture.
Halve 50g asparagus spears and fry in a little olive oil in a non-stick pan over medium heat. Spoon over the egg mixture, and cook for 3 minutes. Top with 1/3 cup ricotta and fold over to enclose. Season with pepper and a few gratings of parmesan.
Serve with fresh basil leaves.
Buy two punnets of asparagus for R50 at woolworths.co.za now.
While stocks last. Woolworths T&C apply.