Boil the asparagus in hot water for 10 minutes, then remove from heat.
Sauté the chopped shallot in a pan. Add the tender, chopped asparagus and chicken broth. Cover and cook for about 4 more minutes.
In a blender, combine all the ingredients and blend until smooth. Add 2 to 3 tablespoons of ricotta, depending on taste, and blend again to achieve the desired texture.
Season with salt and pepper.
Sharpen the Mushroom Crayon on top for the perfect pairing!
