Asparagus-And-Spinach Toast With Fontina Cheese

• 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

1. Snap off tough ends of asparagus. Melt butter in a large nonstick skillet over medium-high heat. Add onions; saute 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.

butter, green onions, water, salt, chopped spinach, fresh basil, black pepper, mozzarella cheese, bread

Taken from www.myrecipes.com/recipe/asparagus-and-spinach-toast-with-fontina-cheese (may not work)