Asparagus Bruschetta - cooking recipe

Ingredients

18 stalks thin asparagus, about 1 large bunch
1 teaspoon olive oil
1/8 teaspoon salt
1/4 teaspoon fresh ground pepper
3/4 cup extra smooth ricotta cheese or 4 1/2 ounces log creamy goat cheese
3 tablespoons finely chopped mint or 3 tablespoons chives
18 toasted baguette, slices 1/2 inch thick
3 tablespoons finely grated lemons, zest of

Preparation

Steam asparagus for 3 minutes, immediately plunge into icewater.
When cool, drain well, pat dry with paper towels.
Cut asparagus in half diagonally.
Place in a medium size bowl.
Drizzle with oil, then sprinkle with salt and pepper.
Mix well.
In a small bowl, stir cheese with herbs.
Spread over baguette slices.
Top each with asparagus spears.
Garnish with lemon zest.