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Ingredients

Serves 4

• 1 cup best-quality whole-milk ricotta cheese
• Coarse salt and freshly ground pepper
• 2 tablespoons unsalted butter
• 1 tablespoon extra-virgin olive oil
• 10 ounces asparagus, trimmed
• 4 ounces small morel mushrooms (halved or quartered if large)
• 1/2 cup homemade or low-sodium store-bought chicken stock
• 3 tablespoons heavy cream
• 4 teaspoons finely chopped fresh flat-leaf parsley
• 4 teaspoons finely chopped fresh chervil
• 1 teaspoon fresh lemon juice
• 4 very fresh large eggs
• 4 slices ( 1/2 inch thick) rustic bread, lightly toasted

Description

Martha Stewart