Asparagus, Onion and Feta Toasts
Asparagus, Onion and Feta Toasts
Rating: (1 rated)
  • 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.
  • Description
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