Wash the asparagus, peel the bottom and cut off the woody part, cut off the heads. Cut the remaining stick diagonally into very thin slices. Finely chop the mint and parsley and mix with lemon juice, olive oil, salt and pepper to a marinade. Add the asparagus and leave it covered for at least half a day.
Grease 4 soufflé molds well with approx. 1 tablespoon soft butter. Preheat the oven to 180 degrees. Beat the eggs lightly, grate the parmesan and mix both with the ricotta. Season the mixture with salt, pepper and nutmeg. Then fill into the prepared molds and place in the oven for approx. 30 - 35 minutes. The mass should be firm, plump and lightly browned.
Peel and finely dice the garlic, dry roast the pine nuts in a pan. Melt a tablespoon of butter over low heat, add garlic and pine nuts and fry lightly. Add the wine and let everything simmer on a low flame for about 5 minutes. Puree the sauce, possibly transfer it to a tall container (does not splash like that) and then return it to the saucepan. Then assemble the sauce with the last tablespoon of cold butter. To do this, cut the butter into small cubes and stir in with a whisk - at not too high a temperature. Season the sauce with salt.
To serve, remove the ricotta tartlets from the edge with a knife and turn them into the middle of the plate. Pour the sauce over it with a tablespoon. Spread the asparagus salad around the resulting sauce. Serve quickly, should be eaten warm.
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