Grilled Asparagus Bruschetta

• 10 medium asparagus spears, trimmed to 6-inch lengths
• Extra-virgin olive oil
• Salt and freshly ground pepper
• Ten 1/2-inch-thick diagonal slices cut from a large baguette
• 3/4 cup fresh ricotta cheese or 5 ounces Teleme cheese
• 10 thin slices of prosciutto

1. Heat a grill pan or cast-iron skillet.
2. Brush the asparagus with oil and season with salt and pepper.
3. Grill over moderate heat, turning occasionally, until crisp-tender and blackened in spots, about 8 minutes.
4. Transfer to a work surface and halve them crosswise.
5. Brush the bread slices on both sides with olive oil and grill over moderate heat until golden, about 1 minute per side.
6. Spread the cheese on the toasts and cover with the prosciutto.
7. Cross 2 asparagus halves on top of each bruschetta, season with pepper and serve immediately.

lengths, extravirgin olive oil, salt, baguette, fresh ricotta cheese, thin

Taken from www.foodandwine.com/recipes/grilled-asparagus-bruschetta (may not work)