1. Bring a pot of water to a boil. Insert the asparagus and blanch for 3 minutes.
2. Remove the asparagus from the boiling water and transfer to an ice bath immediately.
3. Chop the asparagus into bite-sized pieces.
4. Combine the asparagus, chickpeas and olives with the rest of the vegetables.
5. Whisk the vinegar, olive oil and lemon juice together. Pour over the salad and toss to combine.
6. Sprinkle the ricotta on top. Serve immediately.