Seared Bison Tartare

Method

1. Snap the tough ends off the asparagus. Cut some into thin rounds for the sauce; leave smaller spears whole.
2. In a small saucepan, cook the asparagus rounds with a little olive oil, a splash of water, and a pinch of salt until soft and saucy. Set aside.
3. In a separate pan, quickly sear the whole asparagus spears in olive oil and season with salt. Set aside.
4. Prepare the ricotta cream by mixing the ricotta with a little salt until smooth.
5. Take the lean bison meat and chop it finely with a heavy knife ( battuta technique) until well minced. Season with salt, pepper, and a drizzle of olive oil.
6. Shape the chopped meat into a neat round disc using plastic wrap to help it hold together.
7. Heat a griddle or non-stick pan. Sear the bison disc on all sides until just browned on the outside, keeping the inside rare.
8. On a serving plate, spread a layer of ricotta cream. Place the seared tartare on top.
9. Add a few seared asparagus spears on the side.
10. Use a spoon to create a small well on top of the tartare and gently place an egg yolk in the well.
11. Season with a pinch of salt, freshly ground black pepper, and scatter fresh thyme flowers over the top. Serve immediately.