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Preheat oven to 400°F. Arrange baguette slices on a baking sheet; brush both sides with olive oil and season with salt and pepper. Bake until golden and crisp, 10-15 minutes, flipping crostini over once during baking. Allow to cool completely on baking sheets.
Divide ricotta among crostini. Drizzle each piece with a tiny bit of olive oil, top with grated lemon zest, and sprinkle with a small amount of sea salt. Place a piece of asparagus on top of each crostini. Serve immediately.
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