Steam asparagus until bright green and fork tender, about 4 minutes. Reserve eight of the prettiest spears and set aside.

Boil water for pasta. Cook pasta for 12 minutes while you combine the ingredients for the sauce. Drain and reserve one cup of the pasta water.

Combine remaining asparagus, ricotta cheese, two tablespoons Reggiano parmesan, mint and 1/8 teaspoon salt in the work bowl of a food processor. Turn on and pour in olive oil. Process until smooth.

Transfer to a saucepan and ladle in one half cup pasta water and heat over medium heat, stirring frequently, until hot. Sauce should be creamy, but not too thick. Add more of the pasta water if necessary to thin to desired consistency. Toss one cup of the sauce and remaining salt with the pasta. Cut remaining asparagus at an angle into one inch pieces. Top pasta with asparagus pieces and remaining parmesan cheese.