Step 1

Preheat oven to 400°. On a rimmed baking sheet, toss asparagus with 2 tablespoons olive oil and sprinkle with 1/4 teaspoon each salt and pepper; spread evenly. Lay prosciutto on one side of sheet. Roast 10 minutes or until asparagus is tender and prosciutto is crisp.

Step 2

Meanwhile, brush the remaining 2 tablespoons olive oil on both sides of Italian bread slices. In an extra-large skillet, toast both sides of bread over medium-high. Whisk together ricotta cheese, lemon zest, lemon juice, and the remaining 1/4 teaspoon each salt and pepper. Spread on toast. Top with asparagus and prosciutto. Drizzle with honey.