1 loaf ciabatta bread, sliced into 1/2-inch-thick slices
1 garlic clove, peeled and halved
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
30 thin asparagus spears, tough ends trimmed
6 ounces Monterey Jack cheese, grated
2 ounces Parmesan cheese
Grill bread slices over medium high heat until golden brown on both sides. Rub one side of the bread with garlic; brush lightly with oil. Place in a single layer on a baking sheet. Preheat broiler.
Bring a large saucepan of water to a boil over high heat; add a generous pinch of salt. Add the asparagus and cook until tender, 3 to 5 minutes. Drain the asparagus and set aside. Combine the Monterey Jack and Parmesan in a bowl.
Sprinkle two-thirds of the cheese evenly over the ciabatta slices. Arrange 3 asparagus spears on top of each slice. Sprinkle the remaining cheese over the asparagus, dividing evenly.
Season with salt and pepper. Broil until the cheese has melted, 1 to 2 minutes. Remove from the oven and cut in half. Serve warm.