Ricotta blinis with grilled green asparagus and anchovy vinaigrette

Ingredients

• 1 bundle green asparagus of 350g
• 1 tbsp olive oil
• 2 eggs
• 50 g flour
• 50 g ricotta
• 100 g grated Parmesan cheese
• 1 tbsp sunflower oil
• ½ red onion
• 1 clove of garlic
• 5 anchovy fillets (tin)
• 50 g black (Taggiasca) olives
• 25 g capers, drained
• 5 sprigs of parsley
• 100 ml olive oil
• juice of ½ lemon