Serves 4
1 bunch green asparagus
8 sheets of round wonton wrappers
4 organic egg yolks
2 tablespoons lemon oil
Shavings of Parmigiano-Reggiano
1 tablespoon chopped chives
Freshly cracked pepper
Fleur de sel
Prepare the asparagus by snapping off the tough ends and set aside. To start the ravioli, cover a plate with plastic wrap. Remove a wonton wrapper and place it on your cutting board. Crack an egg and save the whites in a bowl. Drop the intact egg yolk in the center of the wrapper. Dip your finger in the whites and wet the wonton wrapper around the egg yolk to its edges. Place another wonton wrapper over the yolk and very gently start to seal the edges all the way to the yolk. Repeat 3 more times laying each ravioli carefully on the plastic-covered plate.
Bring a large pot of water to boil, add salt, and reduce to simmer. Add the asparagus and ravioli to the pot and cook for 2 minutes. Carefully remove the ravioli and asparagus with a slotted spoon and dab with an absorbent paper towel before sliding onto warm plates. Garnish with the lemon oil, Parmesan shavings, chives, pepper, and sprinkles of fleur de sel.
