So, it's asparagus season and time for summer improvisations, so here's a great recipe.

1. Toast the bread.
2. Grill the asparagus, not too much, so it stays crunchy.
3. Spread ricotta on the bread.
4. Top with sun-dried tomatoes, asparagus, and Parmesan.
5. In this case, I prefer Parmesan sliced rather than grated, but it's up to you.
Optionally, you can add a couple drops of jam of your choice on the ricotta.

Voilà, you're fabulous and eating seasonally 🤌