200 g ricotta
32 g egg yolk (2 yolks)
2.5 g salt
100 g ap flour

200 g ricotta
32 g egg yolk
2.5 g kosher salt
Mix together in a medium sized bowl.

100 g all purpose flour
Add to cheese mixture and gently stir to incorporate. Form dough into ball and quarter it. Roll each quarter into tubes. Cut into 1/2-inch-thick rounds.

Blanch asparagus. Ice bath. Slice on bias. Reserve.
Sauté morels until soft. Add shallot. 5 minutes.
Add peas, asparagus, butter, reserved cooking liquid.
Top with lemon zest, parm, chives.