Ingredients Nutrition


  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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