Prepare the asparagus (remove the stems and hard parts) and blanch them for 5 minutes in boiling water.

Put the asparagus in a dish in the oven for 10 minutes at 200C, with a tablespoon of honey and 1 tablespoon of olive oil and sprinkle with a few hazelnuts. Salt and pepper.

Meanwhile cook 2 eggs in boiling water for 5 minutes, then peel them gently.

Arrange a slice of toasted sourdough bread on each plate, top with the asparagus and poached egg, add a little ricotta and drizzle with the honey asparagus sauce. Salt and pepper.