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1
Snap tough ends off asparagus, set aside 2 whole spears, chop the remaining asparagus.
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2
Combine chopped asparagus, ricotta cheese, soy sauce and 1/8 teaspoon cayenne pepper; Set aside.
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3
Clean mushroom and carefully remove stem.
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4
Slice the tomato, nice thick slices.
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5
To build the stack: Build the stack as the bottom of the mushroom browns.
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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.
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7
Sprinkle with salt, thyme and a few grains of reserved cayenne pepper.
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8
Place one tomato slice on top of mushroom and sprinkle with salt, thyme and a few more grains of reserved cayenne pepper.
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9
Spread the ricotta cheese mixture evenly on the tomato slice; place another tomato slice on top of the cheese mixture.
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10
Sprinkle with salt, thyme and remaining few grains of cayenne pepper.
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11
Place the reserved 2 whole asparagus spears on top of the tomato slice, cutting the broken ends to fit.
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12
Sprinkle with Parmesan cheese.
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13
Place on middle rack in a 400u00b0F oven for about 20 minutes or until heated through and the Parmesan is melted.
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14
Place under broiler for a further 2 to 3 minutes to crisp up the Parmesan cheese.
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15
Make one or repeat to make more.
