Roasted Asparagus Bruschetta

Asparagus- take 6 asparagus and put in small metal pan, drizzle with olive oil and sea salt. Put in oven for 10 minutes.

Meanwhile- Take 5 crostini and spread ricotta on them.

When asparagus are done cut into thirds and put three pieces on each bruschetta. Top with Roasted Red Pepper Coulis.

Roasted Red Pepper Coulis:

4 roasted red peppers- cut up

¼ cup olive oil

½ onion chopped

½ cup water

salt and pepper to taste

Sauté onion in olive oil on med. High heat for 3-5 minutes until softened. Then add peppers and water ½ tsp. salt and ¼ tsp. pepper. Heat for 5 minutes, take contents and puree in a blender.