Grilled Asparagus Tartines with Fresh Ricotta, Pesto and Scallions

Directions

1. 1
   Heat the panini maker according to the manufacturer’s directions.Rinse the asparagus and break the ends off of each spear (if you hold onto each end and bend the spear it will naturally break in the right place). Discard the ends.In a large bowl, toss the asparagus in 2 teaspoons of the olive oil and season with salt and pepper. Grill the asparagus for about 3 minutes until they’re tender and grill marks appear.
2. 2
   Drizzle another 2 teaspoons of the olive oil over the ciabatta slices and grill the bread until it’s toasted with grill marks, about 2 minutes.
3. 3
   Spread about a tablespoon of pesto onto each slice of ciabatta. Spoon on a few tablespoons of ricotta and top it with grilled asparagus (you’ll have extra asparagus – you can save it to enjoy on its own, add it to a salad or pasta, or just make more tartines!) and a sprinkling of chopped scallions. Finish the tartines by drizzling the remaining 2 teaspoons of the olive oil over the top and grinding on a little black pepper.