Preheat your oven to 400°F (200°C). If using a cast-iron skillet, place it on the stovetop to warm slightly.

Prepare the asparagus: Trim the woody ends and cut spears into 1–2 inch pieces. Option 1: roast the asparagus (toss with 1 tablespoon olive oil, salt, and pepper; spread on a baking sheet and roast at 400°F for 8–10 minutes until just tender). Option 2: blanch them (boil in salted water for 1–2 minutes, then shock in ice water).

In a large bowl, whisk the eggs until lightly frothy. Add ricotta, grated Parmesan, lemon zest, lemon juice, milk or cream (if using), salt, pepper, and a pinch of red pepper flakes. Adjust salt to taste.

Heat 2 tablespoons butter or olive oil in the skillet over medium heat. Sauté the diced shallot (or onion) until soft and translucent, about 3 minutes.

Add the prepared asparagus to the skillet and gently toss to warm. Spread the asparagus into an even layer. Pour the egg and ricotta mixture over the asparagus, gently stirring once to distribute.

Cook on the stovetop without stirring for 3–4 minutes until the edges begin to set. Transfer the skillet to the preheated oven and bake for 10–12 minutes, or until the center is just set and slightly jiggly.

Remove from oven and let rest for 5 minutes. Sprinkle chopped chives or parsley and drizzle with olive oil or a squeeze of lemon. Slice into wedges and serve warm.