Blanch the fresh asparagus in salted water for about 2-3 minutes or until tender. Shock in an ice cold water bath until chilled. Dry with a towel and dice into small pieces, reserving tops for later.
In a food processor, add the ricotta, parmesan and basil leaves. Slowly pulse until incorporated. Add the cream, pulse.
Turn the processor on and slowly add one egg at a time and the egg yolk, pulsing to incorporated.
Add the asparagus pieces, pulsing a few times.
Asparagus TipsFreshly Grated ParmesanButter a quart soufflé dish or 4 – 1 cup ramekins. Add the mixture to the dish, top with the asparagus tips and freshly grated parmesan. Bake for 35-45 minutes (20-25 minutes for individual ramekins) or until puffy and a skewer inserted in the center comes out relatively clean.