Green, how I want you green. Green wind. Green branches. – Federico García Lorca Spring jolts us with awakenings, fresh flavors, and everything green arriving at the market. For that reason, I choose spinach-filled tortellini and spears of asparagus when making this dish, which can be served room temperature or cold.  With both green ingredients in season, consider this the ideal way to start cooking with a fresh crop of vegetables. Set this on the table for dinner or as a side dish and be reminded of the stirrings in the ground and in ourselves. Ingredients ⅓ cup extra-virgin olive oil2 tablespoons balsamic vinegar2 teaspoons red wine vinegar¾ teaspoon honey¼…