Preheat the oven to 375 degrees.
Heat the olive oil in a sauté pan for a few seconds until the oil is hot. Add the asparagus and saute for a few seconds.
Add 1/2 the salt and ground black pepper. Add 2 tbs water and cover pan with lid. Cook the asparagus for about 4 minutes until crispy tender. Remove from heat and set aside. Separate some of the tips for later use.
In a large mixing bowl, whisk together the eggs and remaining salt and pepper. Add the chives, cream, grated cheese and ricotta cheese. Combine with a whisk and add the asparagus along with pan juices. Stir with a spoon to thoroughly combine.
Grease a baking dish or with non-stick baking spray or olive oil.
Empty the mixture into the baking dish and arrange the asparagus tips on top.
Bake in the hot oven for about 20-25 minutes till the frittata has set. It will still be a little jiggly towards the center.
Turn the oven to broil and set under the broiler for 2 minutes for a nice golden brown finish. Allow to cool for about 10 minutes before serving.