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Preheat broiler. Snap off and discard woody bases from asparagus. Arrange spears in a 9-inch-square baking pan. Brush with oil and sprinkle with half of the salt and pepper. Broil 3 to 4 inches from the heat for 3 to 5 minutes or until crisp-tender, rearranging halfway through cooking time. Cool; bias-slice asparagus into 2-inch pieces.
Combine ricotta, lemon zest, garlic, rosemary and the remaining salt and pepper in a medium bowl. Spread ricotta mixture on toasted bread slices. Arrange cooked asparagus pieces on ricotta mixture.