Preheat oven to 350 F.

To make filling, add all ingredients except water to a food processor and pulse to combine. Pulse until mixture starts to come together, then add water one tablespoon at a time until mixture doesn't crumble when you press between two fingers. 

Press dough into a 9" square tart pan, then chill in refrigerator for 15-20 minutes. 

Bake crust for 12-14 minutes, until it starts to turn golden brown around the edges. Remove from oven and set aside. 

Bring a pot of water to a boil. Add asparagus and blanch for 3 minutes, then transfer to a bowl filled with ice and cold water for 30 seconds. Remove asparagus and pat dry. 

To make ricotta filling, combine all ingredients in a blender and blend until well combined. The final texture does not have to be perfectly smooth - just make sure herbs are well incorporated. 

Pour filling on top of crust and spread evenly. Top with asparagus, drizzle with a bit of olive oil, salt and pepper and bake for 17-20 minutes. 

Remove from oven and let cool before removing from pan and serving. Top with lemon zest and pea shoots.