Instructions:

1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
2. Blanch the Asparagus: While the pasta cooks, blanch the asparagus in the same pot of boiling water for 2-3 minutes until bright green and tender-crisp. Drain and rinse with cold water to stop the cooking.
3. Make the Ricotta Mixture: In a bowl, combine ricotta, lemon zest, lemon juice, garlic, olive oil, salt, and pepper.
4. Combine: Toss the cooked pasta, blanched asparagus, and ricotta mixture together, using some of the reserved pasta water to loosen the sauce if needed.
5. Serve: Top with grated Parmesan and fresh herbs. Serve warm.

Enjoy!