1. Snap tough ends off asparagus, set aside 2 whole spears, chop the remaining asparagus. 2. Combine chopped asparagus, ricotta cheese, soy sauce and 1/8 teaspoon cayenne pepper; Set aside. 3. Clean mushroom and carefully remove stem. 4. Slice the tomato, nice thick slices. 5. To build the stack: Build the stack as the bottom of the mushroom browns. 6. Rub butter on a non-stick ovenproof fry pan, heat on the top of the stove, and place mushroom, top down in fry pan. 7. Sprinkle with salt, thyme and a few grains of reserved cayenne pepper. 8. Place one tomato slice on top of mushroom and sprinkle with salt, thyme and a few more grains of reserved cayenne pepper. 9. Spread the ricotta cheese mixture evenly on the tomato slice; place another tomato slice on top of the cheese mixture. 10. Sprinkle with salt, thyme and remaining few grains of cayenne pepper. 11. Place the reserved 2 whole asparagus spears on top of the tomato slice, cutting the broken ends to fit. 12. Sprinkle with Parmesan cheese. 13. Place on middle rack in a 400°F oven for about 20 minutes or until heated through and the Parmesan is melted. 14. Place under broiler for a further 2 to 3 minutes to crisp up the Parmesan cheese. 15. Make one or repeat to make more. ---------------------------------------------------------------------------
Nutrition
Ingredients
