Makes 6 servings. Difficulty
24 thin aparagus spears, trimmed to 3 inch lengths Extra-virgin olive oil salt and freshly ground black pepper 12 thin slices of gf baguette, 1/4 cup fresh gf ricotta 1 small roasted red pepper, peeled, seeded and cut into a small dice 1-2 thin slices of prosciutto, cut into 1/2 inch strips
Par-boil the asparagus for 1-2 minutes or until just tender. Drain and submerge in an bowl of ice water to stop the cooking process and preserve the color.
Heat about a tablespoon of olive oil in a grill pan over medium-high heat. Add the asparagus the the grill pan and cook, turning occasionally, until crisp-tender and browned in spots, about 2 minutes. Season with salt and freshly ground black pepper.
In a small bowl, combine the ricotta with the diced roasted red pepper.
Toast the baguette slices under the broiler until lightly browned on both sides, about one minute per side.
Spread the ricotta mixture on the toast. Wrap two asparagus tips with a strip of prosciutto and lay on top of ricotta mixture. Repeat with remaining baguette slices. Serve immediately.