slices of multigrain or whole-wheat bread, toasted on one side
asparagus, blanched and cut off tips at a length of 2½ inches
oz ricotta or cream cheese
cherry tomatoes, cut in half
oz shaved Parmesan or Parmesan-Reggiano
C baby arugula
Ground Black Pepper
Blanch the asparagus. Boil water and drop asparagus in the boiling water for 1 minute. Remove and place immediately in a bowl of ice cubes and water at hand. Let cool for 2 minutes, remove and place on a paper towel to drain. Toast one side of the bread. Spread the ricotta or cream cheese on the toasted side of the bread. Cut the cherry tomatoes in half and place on top of the cheese. Arrange the asparagus tips (you can slice the tips lengthwise first if you choose), top with arugula and then the shaved Parmesan cheese on top. Finally, some fresh ground black pepper to taste.