In a medium saucepan over medium-high heat, add the water and red pepper flakes and heat until the water boils. Add the peas (2 cups) and cook until the peas are tender, about 5 minutes. Drain the peas and place the peas in a food processor with the mint, salt, and pepper. Puree the pea mixture. Place the pea puree in a medium bowl and refrigerate until cool, about 30 minutes.

In a large soup pot, add 1 tbsp oil and heat over low heat. Cook onion until softened.

Cut asparagus into bite sized pieces and add to the pot (reserving a few tips to top the soup if you wish) along with chicken broth and peas. Bring to a boil, cover and cook low about 20 minutes or until asparagus and peas are very tender.

Remove from heat, add ricotta and using your hand held blender, puree until smooth; season to taste (you can also use a stand-up blender but you will need to puree the mixture in two batches).

Season to taste.

Preheat the oven to 375° degrees F. Place the baguette slices on a parchment paper-lined baking sheet in a single layer. Bake in the oven until toasted and golden around the edges, about 10 minutes. While the crostini are still warm, drizzle the tops with extra-virgin olive oil. Holding a whole clove of garlic in your fingertips, rub the top of the crostini a few times to give a hint of garlic. To finish, top each of the crostini with about 1 tablespoon of the ricotta and about 1 tbsp pea puree.

Add one crostini to each bowl.

Serve!