This recipe originally appeared in our Winter/Spring 2022 issue. Get the magazine here.
Add eggs, herbs, and a pinch of salt and pepper to a blender; blend until herbs are finely chopped and eggs are pale green, 1 minute. Melt 1 tbsp. butter over medium heat in a small nonstick skillet. Add asparagus; cook, stirring occasionally, until crisp-tender, 2 minutes. Add garlic and, if desired, a pinch of crushed red pepper. Cook, stirring, 1 minute more. Transfer to a plate. Return skillet to heat. Melt 1 tbsp. butter and pour half of egg mixture into skillet. Spread into an even layer and cook until set, 1 to 2 minutes. Dollop half of the ricotta on one side and top with half of the asparagus. Fold omelet and slide onto a plate. Repeat process with the remaining 1 tbsp. butter, egg mixture, ricotta, and asparagus.
To keep asparagus fresh in the fridge for a week, set spears upright in a glass with an inch of water; cover loosely with a plastic bag. Refresh water if cloudy.