Asparagus, peas and chamomile with ricotta

Method

1. Preheat the oven to 230°C.
2. For the chamomile dressing, warm the oil, tea and honey in a small saucepan to 60°C, using a thermometer to check the temperature. Transfer the mixture to a blender and blitz for 1 minute. Strain through a sieve lined with muslin (cheesecloth) into a bowl. Add the lemon juice for acidity and season to taste with salt and freshly ground black pepper.
3. For the salad, heat a chargrill pan over high heat. Drizzle one-third of the asparagus with olive oil and cook until tender and beginning to blister, 3–4 minutes. Set aside in a large bowl.
4. Blanch the peas and another third of the asparagus in a saucepan of boiling water until tender and bright green, 2 minutes. Drain, refresh, drain again and combine with the grilled asparagus.
5. Using a mandoline, thinly slice the remaining asparagus lengthways into the bowl. Add the snow pea tendrils, chamomile flowers and chamomile greens, and season to taste with salt and pepper. Crumble the ricotta over the salad and drizzle with the chamomile dressing.