1 1/2 Tablespoons olive oil
8 slices whole wheat bread
3/4 lb asparagus, cut into 1 1/2 inch lengths
Salt and pepper to taste
2 teaspoons lemon juice
2 Tablespoons freshly grated parmesan
4 Huge Tablespoons ricotta cheese
1 Huge Tablespoon Clem's Hot Pepper Mustard
Capers
Cut 1 1/2 rounds of bread. Lightly brush bread with olive oil and toast for 7 minutes. In medium skillet heat olive oil and asparagus, season with salt and pepper, and cook over high heat, stirring for one minute. Add lemon juice and cool.
In a small bowl combine Clem's Hot Pepper Mustard, ricotta cheese, and season with salt and pepper. Spread ricotta mixture on toasts and top with asparagus, 2 capers, and tiny dollop of Clem's Hot Pepper Mustard. Serve immediately.