Preheat the oven to 200° / gas mark 6
Rinse the asparagus. Snap or cut off the woody part of the asparagus.
Boil the asparagus for 2 minutes. Remove and rinse (refresh) in cold water.
Whisk the eggs. Add the ricotta and grated parmesan and whisk lightly until combined.
Finely slice the shallot.
Add the finely sliced shallot and chopped chives into the egg mixture. Add salt and pepper.
Line a oven proof round baking dish (9.5") with greaseproof paper.
Pour the egg mixture into the form.
Place the asparagus in the egg mixture in a line.
Bake in the oven for 25 minutes, or until firm.
Serve hot or cold.