2 onions, chopped

3 tablespoons (45 ml) olive oil

1/2 teaspoon (2.5 ml) mustard seeds

1/2 lb (225 g) thin asparagus, cut into 1/2-inch (1-cm) lengths (keep the tips whole)

1/4 cup (60 ml) chicken broth

12 diagonal thin slices baguette

1 1/2 cups (375 ml) grated cheese (Emmenthal or other cheese of your choosing)

Salt and pepper

In a skillet over medium-low heat, brown the onions in the oil for about 10 minutes. Add the mustard seeds and asparagus and cook, stirring often, for about 5 minutes. Add the broth and reduce until almost dry and the asparagus is tender. Adjust the seasoning.

With the rack in the middle position, preheat the oven’s broiler.

Place the baguette slices on a baking sheet and toast under the broiler. Remove the baking sheet from the oven. Flip the slices and spoon the asparagus mixture onto them. Top with cheese and broil until the cheese melts.

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