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1
Cut the bacon into lardons, and then move the lardons to a wide, cast-iron pan. Cook them over medium heat, until the bacon is fairly crispy; remove them to a plate. Drain off (and reserve) a little more than half the bacon fat.
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2
Cut the potatoes into a small dice. Move them to the cast-iron pan, and cook until the potatoes are soft on the inside, but crisp-ish on the outside, about 20 minutes. (Add a little more bacon fat to the pan if they start to stick.) You will get a better color on the potatoes if you don't move them around too much in the pan. When the potatoes are finished, remove them to a plate.
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3
Meanwhile, slice the spring onions thinly and crosswise. Mince the spring garlic. After the potato comes out of the pan, saute both until translucent, about 4 minutes. (Add a little more bacon fat, if needed, to lubricate the pan.) Remove the alliums to a plate.
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4
Cut the asparagus spears into 1-inch long pieces. Add yet another drizzle of bacon fat to the pan, and cook the asparagus for about 5 minutes, or until they are bright green, but browned in spots. Remove to a plate.
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5
If needed, add the remaining bacon fat to the pan. Saute the sugar snap peas (either whole, or cut into pieces) for about 5 minutes, until they are crisp tender, and also lightly browned in spots.
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6
Meanwhile, chiffonade the basil, and mince the chives, if you haven't already.
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7
Finally, move all the vegetables back to the pan, along with the bacon. Cook for another 5 minutes, just to re-warm the vegetables, and bring everything together. Adjust the seasoning, and stir in the lemon zest. Turn off the heat and stir in the fresh herbs. Dot the pan with the ricotta, and serve warm. (Or, put the ricotta on the table, and let diners choose how much they'd like. Same goes for salt, pepper, lemon zest, and hot sauce.)
