Put water in a large pot, add salt and olive oil. Add the orecchiette and boil for 10 minutes.
Cut off about 1 1/4″ (3 cm) from the bottom of the asparagus stems. Wash them, cut into quarters and put in the water with the pasta.
Boil for 3 minutes. Drain.
Put the orecchiette in a large pot, add the ricotta and cook everything on medium heat for 3 minutes while stirring. Serve immediately.