Asparagus And Onion On Herbed Cheese Toast

Snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desired. Slice into 1 1/2 inch pieces. Peel onion, leaving root intact. Cut onion into one wedge per serving.

Drop asparagus and onion wedges into a large saucepan of boiling water. Cook for 3 minutes. Drain and plunge into ice water; drain well. Pat dry with a paper towel and set aside.

Combine ricotta cheese, fresh thyme, chives and chervil in a bowl. Stir well and set aside.

Cut bread crosswise into 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 for 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.

Re-coat skillet with cooking spray. Add olive oil and place over medium heat until hot. Add asparagus, onion, salt and pepper. Saute for 4 minutes or until lightly browned.

Serve on bread triangles.