Soft-boiled eggs and roasted asparagus on lemon and dill whipped ricotta

Roast the asparagus

1. Preheat the oven to 205°C (400°F).
2. Place the asparagus on a baking sheet, drizzle with olive oil, season with salt and pepper, and toss to coat well.
3. Roast for 10–12 minutes, until tender and lightly golden.
4. Set aside.

Cook the soft-boiled eggs

1. Bring a pot of water to a gentle boil.
2. Carefully add the eggs and cook for 5 minutes for a soft, creamy yolk.
3. Transfer immediately to a bowl of cold water. Peel while still slightly warm.

Whip the ricotta

1. In a bowl, combine the ricotta, olive oil, lemon juice and zest, dill, salt, and pepper.
2. Whip until smooth and light. Add a little water if needed to loosen the mixture.
3. Taste and adjust seasoning.

Assemble the dish

1. Spread the whipped ricotta onto a large serving plate or directly onto toasted bread if using.
2. Add the roasted asparagus on top.
3. Cut the soft-boiled eggs in half and place them over the asparagus.
4. Drizzle with Coratina extra-virgin finishing olive oil and garnish with extra dill, chili flakes, and flaky salt if desired.
5. Serve immediately.