At a 45-degree angle, cut 4 (1/2") thick slices of filone or baguette and set on a baking sheet. Set an oven rack 6” below your oven's broiler. Preheat broiler to high. Broil bread, on both sides, until lightly toasted. Set toast on a serving board and spread with fromage frais or goat cheese, to taste. Top each toast with 3 grilled asparagus spears and a few pieces of prosciutto, cooked until crispy in a hot skillet. Top with fresh thyme, ground black pepper, and balsamic crema.