• Cut the asparagus tops off about 2 inches below the floret/flowering tops at a 45-degree angle. Cut on the bias.
• Cook the asparagus in boiling water for 2 to 3 minutes, then shock in ice water to stop the cooking process and to set the color

Making the Ricotta Gnocchi

• In a food processor add in the ricotta cheese ( Place ricotta in a strainer with a bowl underneath overnight to drain off excess water and for the best texture gnocchi dumpling )
• Then add in the one whole egg plus the additional egg yolk, add cheese, salt, nutmeg and blend together making sure to not over mix.
• Add ⅓ cup of flour, up to ½. Will depend on how wet the dough turns out. You will want the dough to be a little bit wet.

Shaping the Gnocchi

• Using a spoon, scrape gnocchi dough up the side of the bowl, flatting out the spoon to the bowl.
• Using your finger slide off the gnocchi dough onto a floured cookie sheet.
• Place in the refrigerator a minimum of 10 minutes set up/ firm up.

Cooking the Gnocchi

• Bring a pot of water to a soft boil and add 2 teaspoon of salt. Add one gnocchi to the water and cook till it floats and almost doubles in size. Pull one out and check for doneness. 

Sauce

• Add 1 cup of chicken stock to a pan and reduce by half, then add in butter, a pinch of nutmeg, and 1 teaspoon of lemon juice and cook down till you like the consistency. You can always add more butter to help with consistency.
• Add the gnocchi to the butter sauce and coat the gnocchi. Do this as soon as the sauce is ready.
• You can add the asparagus spears to the sauce or plate them by hand for a nicer presentation.