Method

• 1.
  For the dressing, place oil, tea and honey in a saucepan over medium heat and bring to a gentle simmer. Transfer to a tall jug and, using a stick blender, whiz for 1 minute or until well combined. Strain through a fine sieve into a bowl. Whisk in lemon juice and 1/2 tsp each salt flakes and freshly ground black pepper. Set aside.
• 2.
  Heat a chargrill pan or barbecue to high heat. Drizzle one-third asparagus with oil and grill for 3-4 minutes or until starting to blister. Transfer to a large bowl and set aside.
• 3.
  Meanwhile, bring a saucepan of water to the boil. Add peas and half the remaining asparagus, and cook for 1-2 minutes or until asparagus is tender. Drain, refresh under cold water and add to bowl with grilled asparagus. Peel remaining asparagus lengthways into ribbons and add to cooked asparagus mixture. Add snow pea tendrils and toss to combine.
• 4.
  Transfer to a serving platter, crumble over ricotta and drizzle with chamomile dressing. Serve immediately.