1 - Boil water in a saucepan, and cut the asparagus to remove the lower part which is harder. Blanch the asparagus in boiling water for a few minutes. Depending on the size and your preference of texture, take a knife to prick the asparagus and check the cooking, keeping them as crisp as possible. Then, plunge them into a bowl of cold water with a few ice cubes - reserve the asparagus.
2 - Slice the bread about 1/4 in. then toast in the oven on grill or toaster mode.
3 - Rub the half clove of garlic on the slices of toast and sprinkle with a small pinch of paprika.
4 - Spread the slices of bread with ricotta, cut the asparagus in 2, and place on the crostini (3 half-asparagus). Then, place a few baby spinach leaves and grate the lemon zest.
5 - Cut the grapefruit flesh and place 1 piece per crostini then add the chopped chives and drizzle with olive oil. Finally, finish with a small pinch of Alcyon sea salt and pepper.