Preheat the oven to 375°F (190°C).
Boil some salted water in a pot. After 2 minutes of cooking the asparagus pieces, drain and stop the cooking by rinsing under cold water.
Whisk the eggs, ricotta cheese, Parmesan cheese, parsley, salt, and pepper in a big bowl.
In a 10-inch oven-safe skillet, heat the olive oil over medium-high heat. Add the asparagus and cook for 3 to 4 minutes, or until tender.
Pour the egg mixture over the asparagus in the skillet, making sure the mixture is evenly distributed.
Cook on the stovetop for 2-3 minutes until the edges start to set.
Transfer the skillet to the preheated oven and bake for 12-15 minutes until the frittata is set and golden brown on top.
Take it out of the oven, then allow it to cool. Serve after cutting into wedges.