For the asparagus:
Trim the ends and peel the spears to the heads.
Blanch in salted boiling water for one minute then plunge into ice water.
Drain on kitchen paper.
Warm just before serving.
For the eggs:
Place in a pan of 64°C water for 1 hour.
Use a thermometer to maintain a constant water temperature.
Serve immediately. (Alternatively the yolk can be traditionally poached)
For the brown butter purée:
Melt the butter in a medium saucepan until golden brown then slowly add 25 g water being careful not to split the mixture.
Add the sugar and bring to the boil then whisk in the cornflour and remaining water until smooth. Pour into a blender adding the xanthan gum and blitz.
Pass through a fine sieve, pour into a plastic squeeze bottle or piping bag and chill.
For the whey:
Bring the whey to the boil then reduce slowly to 300 ml.
Pass through a muslin cloth then add the xanthan gum.
Refrigerate until ready to use.
To serve:
Pass a swipe of the whey across the plate and add a few dots of the purée and ricotta then place the egg yolk in the centre and 4 warm asparagus on top.
Decorate with a few flowers and serve.