Baked Ricotta with Asparagus, Pea and Chamomile Salad

Ingredients

• 60 ml (¼ cup) extra-virgin olive oil, plus extra to serve
• ½ lemon, thinly sliced
• 4-5 thyme sprigs
• Ricotta
• 3 litres milk
• 200 ml double cream
• Juice of 5 lemons, strained
• Chamomile dressing
• 190 ml grapeseed oil
• 1½ tbsp loose-leaf chamomile tea
• 2 tsp honey
• Juice of 1 small lemon, or to taste
• Asparagus, pea and chamomile salad
• 40 asparagus spears (about 3 bunches), trimmed
• 100 gm podded peas (200gm unpodded)
• 2 handfuls snow pea tendrils
• To serve: chamomile flowers and chamomile greens (optional)