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. Shock in an ice bath. Drain. Slice on bias. Reserve. Sauté morels until soft. Add shallot and sweat for 5 minutes. Add peas, asparagus, butter, reserved cooking liquid. Top with lemon zest, parm, chives.