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Procedure :

過程：

Step 1步驟1：

Bring water to boil in a large pot with a pinch of salt and cook the asparagus for 10 minutes. Leave the asparagus tips out of the boiling water.

把水和一撮鹽放在一個(gè)大鍋里燒開，將蘆筍煮10分鐘。不要把蘆筍尖放在沸水里。

Step 2步驟2：

Put the eggs in a bowl with half the ricotta cheese, salt and pepper.

將雞蛋放入碗中，加入一半的意大利乳清干酪，鹽和胡椒。

Step 3步驟3：

Beat the eggs until you have a foamy mixture.

把雞蛋打到起泡為止。

Step 4步驟4：

Heat the oil in a saucepan and add the mixture. When the bottom of the mixture is not liquid anymore add the chopped asparagus, the remaining ricotta cheese, chopped thyme and spring onion.

把鍋里的油加熱，加入混合物。當(dāng)混合物的底部不在是液體時(shí)，加入切碎的蘆筍，剩余的意大利乳清干酪，切碎的百里香和蔥。

Step 5步驟5：

Fold the eggs in 2 and turn off the heat. Leave the preparation in the warm pan for another 3 minutes so the eggs will gently cook in the middle preserving a juicy texture.

把雞蛋對折，關(guān)火。把準(zhǔn)備好的雞蛋放在熱鍋里在煮3分鐘，這樣雞蛋就會(huì)在中間慢慢煮，保持多汁的口感。

Step 6步驟6：

Serve warm and decorate with a sprinkle of thyme and spring onion.

趁熱食用，撒上百里香和蔥加以裝飾。