Name: Asparagus, Onion and Feta Toasts
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 4 onions, chopped; 3 tbsp (45 ml) olive oil; 6 large slices country bread; 3/4 cup (180 ml) sour cream; 1/2 tsp sumac or finely grated lemon zest; 1 1/2 lb (675 g) asparagus, trimmed and blanched; 1 cup (120 g) crumbled feta cheese; 1/4 cup (10 g) chopped fresh parsley; 2 tsp (10 ml) lemon juice; Salt and pepper

Preparation

- With the rack in the middle position, preheat the oven to 425°F (210°C). Line a baking sheet with parchment paper.
- In a large non-stick skillet over medium heat, soften the onions in 2 tbsp (30 ml) of the oil for 30 minutes or until translucent and lightly browned. Season with salt and pepper. Keep warm.
- Meanwhile, place the bread slices on the prepared baking sheet. Oil lightly. Toast for 10 to 12 minutes or until the bread begins to brown.
- Spoon the onions onto each toast. Add a layer of sour cream and sprinkle with the sumac. Cover with the asparagus and feta cheese.
- In a bowl, combine the parsley, the remaining oil (1 tbsp / 15 ml) and the lemon juice. Top each toast with the parsley mixture.

Asparagus, Onion and Feta Toasts

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Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO Non-stick Baking Sheet