Toast hazelnuts in the oven at 160°C / 320°F for about 15 minutes, until golden and fragrant, cut them in smal pieces.
Boil the cream, add sage leaves, remove from heat and let infuse for about an hour.
Mix fresh goat cheese (or goat ricotta) with cream and a little of oil, work the mixture until smooth, season with salt, sieve and transfer to a syphon, charge with a N2O cartidge.
Mince the shallots and let them sweat in a big pan with some butter, add the cleaned (and peeled if needed) and cook for about a minute. Season with salt, add wine and cover the pan, let it go for about 10 minutes more. Remove asparagus and keep warm, let the sauce in pan reduce to a syrupy consistence, add a spoon at time, the buttere and whisk to obtain the beurre blanc.
With a ring cut two little disc of bread, toast them in a pan with a little butter, in the same pan cook the eggs, season them and cut them with the same ring as the bred, place every egg over a bread ring.
With a frother or a blender areate the sage cream to obtain a foam.
Serve 4 asparagus in every plate along the chevre mousse and hazelnut dust, add a couple of teaspon of sage foam, season with beurre blanc and decorate with microgreens.