Asparagus With Herbed Cheese On Toast - cooking recipe

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

Preparation

Snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desired.
Drop asparagus and onion wedges into a large saucepan of boiling water; cook 3-4 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.
Toast bread slices under broiler until golden brown.
Spread cheese mixture evenly over bread and set aside.
Heat non-stick skillet with olive oil.
Add onion, salt, and pepper; saute for 5 minutes or until lightly browned.
Add asparagus and heat.
Top bread with onions and asparagus.
Place briefly under the broiler to heat.