Heat the grill. Skewer the sausage and let it turn until the skin is blistered. Meanwhile, season the asparagus with 2 tablespoons of oil, salt and pepper, and grill for several minutes. When cooled, chop into 1-inch pieces. In a large saute pan, heat 3 tablespoons of oil over medium-high heat. Add the mushrooms, and cook until golden brown. Let cool and reserve.
In another large saute pan, heat 3 tablespoons of olive oil, and add the garlic. Cook the garlic until caramelized, and then add the clams and white wine. Put a lid on the pan so that the clams open. Once they open, remove the clams and take off the top shell. In a small bowl, mix the bread crumbs and ham, and sprinkle on top of the clams. Continue cooking wine sauce until reduced by 1/2.
Bring a small pot of salted water to a boil. Meanwhile, make the pirogis. Mix the mushroom, ricotta and scallion in a small bowl. With a medium cookie cutter, cut out 6 rounds from the wonton skins. Place a small spoon of the filling in the center. Dip your finger in water and run it around the edges of the round. Fold 1 side over to make a 1/2 moon and seal, pressing down carefully along edge. Repeat for the remaining perogi. Place the pirogi in the boiling water, and cook until the wontons are tender. Remove from water, and drizzle with a little olive oil.
When sausage is cooked, slice it on the bias. Place the clams along the edge of a serving bowl. Toss the asparagus, pirogi and sausage lightly to mix, and spoon into the center of the bowl. Sprinkle with thyme.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.