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（cuō）鹽放在一（yī）個大（dà）鍋裏燒（shāo）開，將蘆筍煮10分鍾。不要把蘆筍尖放在沸水裏。

Step 2步驟2：

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

將雞（jī）蛋（dàn）放入碗中，加入一半的意大利乳清幹（gàn）酪，鹽和（hé）胡椒。

Step 3步驟（zhòu）3：

Beat the eggs until you have a foamy mixture.

把雞（jī）蛋打到起泡為止（zhǐ）。

Step 4步（bù）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.

把鍋裏的油（yóu）加熱，加（jiā）入混合物（wù）。當混（hún）合物的底部不在是液（yè）體時，加入切碎的蘆筍，剩餘的意大利乳清幹酪，切碎的（de）百裏香和蔥。

Step 5步（bù）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（jī）蛋對（duì）折，關（guān）火。把準備好的雞蛋放在熱鍋裏在煮3分鍾，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（yòng），撒（sā）上百裏香和蔥加以裝飾。