Preheat the oven to 425 °F. Spray a large baking dish with PAM. Combine the chicken, ricotta, ½ cup Italian 3-cheese blend, 3 TBS herbs, salt and pepper in a bowl. Spoon about ¼ cup filling across the lower half of each crepe and roll closed. Place the crepes, seam-side down in the baking dish.

Cover with foil and bake until the filling is hot, ~15 mins.

Melt 2 TBS butter in a skillet over medium-high heat and cook shallot until it softens, ~1 min. Add the asparagus and cook until just tender, ~3 mins. Add the chicken broth, lemon zest and the remaining 1 TBS herbs and simmer until the sauce is slightly thickened, ~2 mins. Stir in parmesan and season with salt and pepper.

Divide the crepes among plates, top with the asparagus and sauce and sprinkle with additional parmesan.