For the asparagus ricotta salad, cut 2 cm off the bottom end of the green asparagus, bring water with salt and sugar to a boil. Blanch asparagus for about 5 minutes, drain and rinse with cold water.
Cut spears lengthwise into thin strips. Finely dice shallot, wash one lemon, peel zest from lemon and squeeze juice. Mix everything with vinegar, olive oil and honey. Season with salt and pepper and mix with asparagus.
Put the salad in the refrigerator for about 30 minutes.
For the ricotta topping, wash second lemon, grate zest and squeeze juice. Mix ricotta with lemon juice, half of lemon zest and olive oil. Season with salt and pepper.
Chop the pistachios. Arrange asparagus salad on plates and place a dollop of ricotta cream on each. Sprinkle with pistachios and garnish the asparagus ricotta salad with the remaining lemon zest.
Instead of pistachios, you can also use pine nuts for sprinkling on the asparagus ricotta salad.