Blanch Asparagus: Fill a large saucepan with an inch of water + bring to boil. Add asparagus, cover + cook until bright green, 3 min. Remove asparagus + place in ice bath. Once cooled, dry and set aside.
Blanch Green Beans: Fill a pot with a few quarts of water + bring to boil. Add green beans, cooking until bright green, 3 min. Remove beans + place in ice bath. Once cooled, dry + set aside.
Roast Brussels: Heat oil in large skillet over med-high until shimmering. Add brussels, salt + pepper, and stir until soft + charred, about 10 min.
Place all veggies in a large bowl and toss.
Plate veggies, topping w/almonds, parsley, small dollops of ricotta, and a drizzle of dressing.