Asparagus-and-Spinach Toast with Fontina Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1 pound asparagus spears |
2 teaspoons butter or stick margarine |
1 cup (1/4-inch) diagonally sliced green onions |
2/3 cup water |
1/8 teaspoon salt |
4 cups chopped spinach |
1 tablespoon thinly sliced fresh basil |
1/4 teaspoon black pepper |
1/4 cup (1 ounce) shredded fontina or mozzarella cheese |
4 (1 1/2-ounce) slices wheat bread, toasted |
Directions:
1. Snap off tough ends of asparagus. Melt butter in a large nonstick skillet over medium-high heat. Add onions; sauté 1 minute. Add asparagus, water, and salt; bring to a boil. Reduce heat, and simmer 5 minutes. Add spinach; simmer 3 minutes. Stir in basil and pepper. Sprinkle 1 tablespoon cheese over each toast slice; cut each slice diagonally in half. Place 4 toast halves on each of 2 plates. Spoon 1 cup asparagus mixture over each serving.
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