Medley of Spring Vegetables with Truffle Ricotta and Chimichurri

• Remove all the leaves from parsley and oregano discard stems.
• Finely chop parsley and oregano and place in a medium bowl.
• Add the green garlic, vinegar, water, chili flakes, and garlic to the bowl and mix well.
• Pour enough olive oil to just cover ingredients, season with salt and pepper.

• Preheat oven to 425°F.
• Spread the mushrooms in an even layer on a sheet pan and drizzle with the oil. Place in oven and cook until mushrooms are tender, about 13 minutes.
• While still warm toss with 2 tablespoons chimichurri.
• Place asparagus on a sheet pan and drizzle with oil and season with salt and pepper. Roast asparagus for 4 minutes or until crisp tender. Let cool.
• Once cooled cut asparagus on ½ inch bias and toss with 2 Tablespoons chimichurri.
• In a large bowl place potato and toss with oil, salt, and pepper.
• Lay potatoes out on a sheet pan and roast for 15 minutes or until potatoes are soft. Allow to cool slightly so you can touch them safely.
• Slice potatoes into ⅓ inch coins and toss in ¼ cup chimichurri while still warm.

• Combine all the above in food processor and process until well blended, scraping down the sides occasionally.

In the middle of a round plate smear 2 tablespoons ricotta mixture, top with pieces of marinated potatoes, marinated asparagus, marinated mushrooms, a scatter of peas, and small pinch of dressed kale leaves. Garnish with bacon lardons and flowers. Serve immediately with a glass of Zephyr.