Sumerian Ricotta-Ice Cream Toasts with Asparagus and Poached Eggs

1½ scoops dulce de leche ice cream

½ cup ricotta

2 slices toasted thick-cut country bread

Salt and black pepper

¼ pound steamed asparagus

2 tablespoons warmed chocolate sauce

2 poached eggs

Pinch cinnamon

2 slices cooked bacon, crumbled

1 tablespoon chopped roasted, salted cashews

Black pepper

1. In a small bowl, stir together ice cream and ricotta; spread mixture over the toast and sprinkle with salt and pepper.  Layer with asparagus spears; drizzle chocolate sauce over asparagus.  Top with eggs.  Sprinkle with cinnamon, bacon, cashews, and pepper.