Preparation:

Heat the oven to 350 degree F.
1. Heat the oil in a large oven safe non-stick skillet, add the asparagus and saute, stirring often, until browned and tender. 
2. While the asparagus cook, whisk together the eggs and ricotta cheese, season with salt and pepper.  (Allow any ricotta "lumps" to remain, do not mix until smooth).
3. When the asparagus are tender, sprinkle the Parmesan cheese over the top, then add the eggs.  Lower the heat and allow the eggs to set, gently lifting the bottom so the eggs drop to the bottom of the pan.  Once the eggs are set, place in the oven and bake until the middle is firm to the touch. Place under the broiler for a few minutes to brown the top.  Cut into wedges and serve.
Per Serving: 284 Calories; 21g Fat (8g Sat, 9g Mono, 2g Poly); 19g Protein; 4g Carbohydrate; 1g Dietary Fiber; 447mg Cholesterol; 415mg Sodium.