For the grilled asparagus:

1. Cut the bottoms of the asparagus to get rid of the woody stems.
2. Toss the asparagus with the salt, pepper, and olive oil
3. Grill on high heat until lightly charred. The asparagus should still be crunchy.

For the hatch green chile ricotta cheese:

1. Add the milk and cream into a heavy-bottomed pot. Bring to a boil.
2. Turn off the heat and add the lemon juice and vinegar.
3. Stir a few times until you see the milk start to curdle.
4. Slowly pour the contents of the pot into a bowl that is lined with cheesecloth.
5. Let the whey completely drain out of the curds.
6. Gently scrape the curds off the cheesecloth and put into a bowl.
7. Chop the green chile finely and stir into the curds. Season the cheese with salt to taste.

For the truffled mustard vinaigrette:

1. Using a hand blender, add the shallots, garlic, mustard, lemon juice, and rice vinegar into a large jar and mix well.
2. Slowly add the two oils to emulsify and then season with salt.

For the brioche croutons:

1. Sauté the brioche in the oil until golden brown and season with salt.
2. Pour onto a sheet tray lined with paper towels to soak up extra oil.

Building the plate:

1. Toss the endives with the truffled vinaigrette, chives, salt, and pepper.
2. Pipe the Hatch Green Chile Ricotta Cheese into a long rectangular shape.
3. Carefully place the endive, alternating the red and yellow, into the ricotta at an angle.
4. Place about 5 grilled asparagus lying next to the endive.
5. Sprinkle the croutons all over.
6. Drizzle a little of the truffled vinaigrette over the whole dish.