In a medium bowl, whisk the ricotta with a few pinches of salt and 1/4 wedge of lemon. Set aside.
In a medium skillet, warm olive oil. Add the fava beans and sauté for 2 to 3 minutes. Add the asparagus, along with the remaining lemon juice, a few pinches of salt and a few turns of black pepper.
Next, add the shaved asparagus. Toss everything together and cook until bright green, about 2 to 3 minutes.
Smother the slices of bread with a few teaspoons of ricotta. Spoon fava/asparagus mixture over the ricotta. Repeat with all of the toasts. Garnish with sprouts and a few turns of black pepper.