Swirl ribbons of fresh, fat spears of asparagus, an unusually colored carrot and lightly pickled rhubarb together with a touch of minced shallot, a pinch of thyme leaves, a sprinkle of sea salt and a splash of fruity olive oil and sherry vinegar. Add a bit of fresh from the farmers’ market soft chevre, if you like. And there you have it. Spring on a plate. Nothing else really needs to be said, does it?