Grilled Asparagus With Citrus-Beet Salad and Whipped Ricotta

Ingredients

• 2 Tbsp. minced green garlic (or substitute 1 Tbsp. finely chopped scallions and 1 Tbsp. finely minced garlic)
• 1 tsp. finely grated orange zest, plus 2 Tbsp. fresh orange juice
• 1 tsp. finely grated lemon zest, plus 2 Tbsp. fresh lemon juice
• 1 oil-packed anchovy fillet, minced
• ¾ tsp. minced capers
• ½ tsp. dry mustard powder
• Kosher salt
• Freshly ground black pepper
• 1 Tbsp. finely chopped fresh dill
• 2 Tbsp. finely chopped fresh flat-leaf parsley
• 1 Tbsp. finely chopped fresh mint
• ⅓ cup extra-virgin olive oil
• 1 cup whole-milk ricotta
• 1 Tbsp. finely grated lemon zest
• 1 tsp. extra-virgin olive oil
• 2 lb. medium asparagus
• 1 medium golden beet (7 oz.), peeled and cut into thin matchsticks
• 1 pink grapefruit, cut into segments
• 1 orange, cut into segments
• 2 Tbsp. finely chopped fresh tarragon
• 3 Tbsp. finely chopped fresh flat-leaf parsley
• 2 Tbsp. finely chopped fresh chives
• 4 medium scallions, green parts only, thinly sliced