18 large fresh asparagus spears (about 1 pound)
1 large Vidalia or 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-pound) un-sliced round loaf pumpernickel bread
2 tablespoons butter, softened
Vegetable cooking spray
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
Parsley sprigs

Snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desired. Peel onion, leaving root intact; cut onion into 6 wedges. Drop asparagus and onion wedges into a large saucepan of boiling water; cook 3 minutes.
Drain and plunge into ice water; drain well. Pat dry with a paper towel; set aside. Combine ricotta cheese, fresh thyme, chives, and chervil in a bowl; stir well, and set aside. Cut bread crosswise into 6 (1-inch-thick) slices; reserve remaining bread for another use. Spread butter evenly over 1 side of each bread slice. Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Arrange half of bread slices, buttered sides down, in skillet, and cook 2 minutes or until browned. Remove bread slices from skillet, and set aside. Repeat procedure with remaining bread slices. Cut each toasted bread slice into 6 triangles. Spread cheese mixture evenly over toasted side of triangles, and set aside. Recoat skillet with cooking spray; add olive oil, and place over medium heat until hot. Add asparagus, onion, salt, and pepper; sauté for 4 minutes or until lightly browned. Serve with toast triangles. Garnish with parsley sprigs.

Number of Servings: 6

Cooking Light1994 ISSUE: October

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