Chicken and Asparagus Crepes

INGREDIENTS

• 1 shallot, sliced
• Kosher salt and freshly ground pepper
• 1/2 pound asparagus, trimmed and cut into pieces
• 1 teaspoon finely grated lemon zest
• 1/4 cup chopped fresh herbs (such as parsley, dill, chives or mint)
• 3 tablespoons unsalted butter, plus more for the dish
• 3/4 cup low-sodium chicken broth
• 2 1/2 cups shredded rotisserie chicken
• 3/4 cup grated parmesan cheese, plus more for serving
• 1 1/2 cups ricotta cheese
• 8 store-bought crepes (about 9 inches each)