1 cup best-quality whole-milk ricotta cheese
Coarse salt and freshly ground pepper
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
10 ounces asparagus, trimmed
4 ounces small morel mushrooms (halved or quartered if large)
1/2 cup homemade or low-sodium store-bought chicken stock
3 tablespoons heavy cream
4 teaspoons finely chopped fresh flat-leaf parsley
4 teaspoons finely chopped fresh chervil
1 teaspoon fresh lemon juice
4 very fresh large eggs
4 slices ( 1/2 inch thick) rustic bread, lightly toasted
Stir together ricotta, 1/4 teaspoon salt, and pinch of pepper in a bowl; set aside.
Heat a large skillet over medium-high heat. Add butter and oil; heat until butter has melted. Add asparagus, and cook, stirring, 1 minute. Stir in mushrooms. Add stock, and bring to a simmer. Cover, and cook 2 minutes. Uncover, and cook until asparagus is tender and bright green, about 2 minutes more. Add cream; cook until reduced and slightly thickened, 1 to 2 minutes. Stir in herbs and lemon juice. Season with salt and pepper; remove from heat.
Bring a large shallow saucepan of water to a simmer. Working with 1 egg at time, break into a cup, and slide egg into water. Cook the eggs until whites are set, 2 to 3 minutes. Using a slotted spoon, transfer eggs to a plate lined with paper towels to drain.
Spread ricotta mixture over bread slices, dividing evenly. Divide asparagus among slices, and drizzle with sauce. Top each with a poached egg. Season with salt and pepper. Serve immediately.