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

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.

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