Asparagus with Herbed Cheese on Toast |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I got this off the internet somewhere and it looked very tempting. I haven't tried this yet, so it's here for safekeeping! Ingredients:
1 lb asparagus, spears |
1 tablespoon extra virgin olive oil |
2 tablespoons fresh chervil, chopped |
2 tablespoons fresh chives, chopped |
2 tablespoons fresh thyme, chopped |
1/4 teaspoon pepper |
1/4 teaspoon salt |
1 loaf sourdough french bread |
vegetable oil cooking spray |
1/2 lb vidalia onions or 1/2 lb other sweet onion, thickly sliced |
parsley sprig |
1 cup part-skim ricotta cheese |
Directions:
1. Snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desired.
2. Drop asparagus and onion wedges into a large saucepan of boiling water; cook 3-4 minutes.
3. Drain and plunge into ice water; drain well.
4. Pat dry with a paper towel; set aside.
5. Combine ricotta cheese, fresh thyme, chives, and chervil in a bowl; stir well, and set aside.
6. Cut bread crosswise into 6 (1-inch-thick) slices; reserve remaining bread for another use.
7. Toast bread slices under broiler until golden brown.
8. Spread cheese mixture evenly over bread and set aside.
9. Heat non-stick skillet with olive oil.
10. Add onion, salt, and pepper; saute for 5 minutes or until lightly browned.
11. Add asparagus and heat.
12. Top bread with onions and asparagus.
13. Place briefly under the broiler to heat.
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