Preheat grill to medium heat.
Mix ricotta, lemon zest and 1 tablespoon lemon juice in a bowl, season lightly with salt and pepper.
Spread over the naan and arrange asparagus pieces on top. Grill for 4-5 minutes.
Whisk together remaining lemon juice, olive oil and a bit more salt and pepper. Toss arugula in dressing and add to pizzas before serving.
Recipe by Lakewinds Food Co-op at https://www.lakewinds.coop/recipes/all/lemon-asparagus-arugula-naan-pizza/