3 asparagus spears, peeled thinly into strips
2 tbsp fresh basil leaves, to serve
4 Tenderstem broccoli sprigs, cut in half lengthwise if large
1 tbsp sumac
1–2 tbsp olive oil
2 tsp salt
500g/1lb 2oz strong bread flour, plus extra for dusting
10g dried yeast
2 free-range egg yolks
50²µ/1¾´Ç³ú Pecorino, grated, plus 50²µ/1¾´Ç³ú to serve
250g/9oz ricotta, hung in a muslin for 1 hour to drain