Asparagus w/ Herbed Cheese on Toast |
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Prep Time: 5 Minutes Cook Time: 4 Minutes |
Ready In: 9 Minutes Servings: 6 |
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Ingredients:
18 large fresh asparagus spears (, about 1 pound) |
1 large vidalia onions (about 1/2 pound) or 1 large sweet onion (about 1/2 pound) |
1 cup part-skim ricotta cheese |
2 tablespoons chopped fresh thyme |
2 tablespoons chopped fresh chives |
2 tablespoons chopped fresh chervil |
1 (1 lb) loaf un-sliced round pumpernickel bread |
2 tablespoons butter, softened |
vegetable oil cooking spray |
2 teaspoons extra virgin olive oil |
1/4 teaspoon salt |
1/4 teaspoon pepper |
parsley sprig |
Directions:
1. Snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desired.
2. Peel onion, leaving root intact; cut onion into 6 wedges.
3. Drop asparagus and onion wedges into a large saucepan of boiling water; cook 3 minutes.
4. Drain and plunge into ice water; drain well.
5. Pat dry with a paper towel; set aside.
6. Combine ricotta cheese, fresh thyme, chives, and chervil in a bowl; stir well, and set aside.
7. Cut bread crosswise into 6 (1-inch-thick) slices; reserve remaining bread for another use.
8. Spread butter evenly over 1 side of each bread slice.
9. Coat a large nonstick skillet with cooking spray, and place over medium heat until hot.
10. Arrange half of bread slices, buttered sides down, in skillet, and cook 2 minutes or until browned.
11. Remove bread slices from skillet, and set aside.
12. Repeat procedure with remaining bread slices.
13. Cut each toasted bread slice into 6 triangles.
14. Spread cheese mixture evenly over toasted side of triangles, and set aside.
15. Recoat skillet with cooking spray; add olive oil, and place over medium heat until hot.
16. Add asparagus, onion, salt, and pepper; sauté for 4 minutes or until lightly browned.
17. Serve with toast triangles.
18. Garnish with parsley sprigs.
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