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1
Bring a large pot of lightly salted water to a boil.
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2
Meanwhile, melt the butter over medium heat in a large skillet.
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3
Add the shallots and garlic and cook, stirring occasionally, until the shallots are tender, about 3 minutes.
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4
Add the cherry tomatoes and cook, stirring occasionally, until they are heated through, about 5 minutes.
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5
Remove from the heat and season with salt and pepper to taste.
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6
Snap off and discard the woody stems from the asparagus.
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7
Cut off and reserve the asparagus tips.
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8
Cut the remaining spears into 1/2-inch lengths and set aside.
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9
Add the spears (not the tips) to the boiling water and cook until bright green, about 2 minutes.
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10
Add the tips and cook until the asparagus is crisp-tender, about 2 minutes more.
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11
Using a skimmer or a sieve, transfer the asparagus to a bowl.
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12
Do not place the asparagus in ice water or rinse under cold water; keep the water in the pot boiling.
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13
Add the pasta to the boiling water and cook according to package directions until al dente.
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14
During the last minute, return the asparagus to the pot.
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15
Scoop out and reserve 1 cup of the pasta cooking water; drain the pasta.
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16
Return the pasta and asparagus to the pot.
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17
Add the tomato mixture, ricotta, Parmesan, and 3 tablespoons of the chives.
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18
Toss gently, adding enough pasta cooking water to make a creamy sauce.
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19
Season with salt and pepper to taste.
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20
Serve at once, with a sprinkling of the remaining chives and extra Parmesan passed on the side.
