Asparagus w/ Herbed Cheese on Toast

• 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) loafun-sliced round pumpernickel bread
• 2 tablespoons butter, softened
• vegetable oil cooking spray
• 2 teaspoons extra virgin olive oil
• 14 teaspoon salt
• 14 teaspoon pepper
• parsley sprig

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; saute for 4 minutes or until lightly browned.
17. Serve with toast triangles.
18. Garnish with parsley sprigs.

vidalia onions, ricotta cheese, thyme, fresh chives, chervil, loafun, butter, vegetable oil cooking spray, extra virgin olive oil, salt, pepper, parsley

Taken from www.food.com/recipe/asparagus-w-herbed-cheese-on-toast-12987 (may not work)