Herbed Ricotta, Asparagus, and Phyllo Tart

INGREDIENTS

3/4 cup

part-skim ricotta cheese

1/4 cup

chopped fresh flat-leaf parsley

1 1/2 tbsp

1% low-fat milk

1 tbsp

fresh thyme leaves

garlic clove, grated

1/2 tsp

kosher salt, divided

(14- x 9-in.) frozen phyllo pastry sheets, thawed

3 1/2 tbsp

olive oil, divided

1 1/2 lb

medium asparagus spears, trimmed to a length of 6 1/2 in.

1 oz

Parmigiano-Reggiano cheese, shaved (about 1/4 cup)