Pulse the cilantro leaves with 1 tablespoon of the oil and lime juice and zest in a food processor until combined. Add ricotta, a sprinkling of salt, pepper, and cayenne; process until well blended. Adjust seasonings, including more oil or lime juice for a thinner, zestier sauce.
Meanwhile, heat 2 teaspoons oil in medium skillet over medium heat; add eggs and fry, seasoning with salt and pepper, to desired doneness.
Toss asparagus with remaining teaspoon of oil and a sprinkling of salt and pepper; broil until crisp tender, just a few minutes. Toast English muffins.
Assemble: Put toasted English muffin halves on each of 2 plates; top each with a few asparagus stalks and 1 egg. Spoon the ricotta sauce over both pieces of bread and serve.
Notes
For a little kick we often sprinkle the fried eggs with a little pimentón or chipotle powder.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/strictly-vegetarian/a-fresh-take-on-eggs-benedict/