Heat a large skillet over high heat and add the trimmed asparagus. Add enough water to cover and bring to a simmer, Add a teaspoon of salt. Simmer for 3 minutes until tender. Drain and return to the hot pan add the olive oil and a pinch of salt and toss to coat.

While the asparagus is simmering mix the ricotta, zest, and a generous pinch of salt and pepper to taste. Spread the ricotta mixture on a platter. Place the cooked, dressed asparagus over the ricotta and top with the chopped pistachios.