1 lb. asparagus spears
\n2 tsp. butter or stick margarine
\n1 C. (1\/4-inch) diagonally sliced green onions
\n2\/3 C. water
\n1\/8 tsp. salt
\n4 C. chopped spinach
\n1 T. thinly sliced fresh basil
\n1\/4 tsp. black pepper
\n1\/4 C. (1 oz.) shredded fontina or mozzarella cheese
\n4 (1 1\/2-oz.) slices whole wheat bread, toasted<\/p>\n
Snap off tough ends of asparagus. Melt butter in a large nonstick skillet over medium-high heat. Add onions; saute 1 minute. Add asparagus, water, and salt; bring to a boil. Reduce heat, and simmer 5 minutes. Add spinach; simmer 3 minutes. Stir in basil and pepper. Sprinkle 1 T. cheese over each toast slice; cut each slice diagonally in half. Place 4 toast halves on each of 2 plates. Spoon 1 C. asparagus mixture over each serving.<\/p>\n
Yield: 2 servings
\nCalories: 366
\nFat: 12.4g
\nFiber: 7.8g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 lb. asparagus spears 2 tsp. butter or stick margarine 1 C. (1\/4-inch) diagonally sliced green onions 2\/3 C. water 1\/8 tsp. salt 4 C. chopped spinach 1 T. thinly sliced fresh basil 1\/4 tsp. black pepper 1\/4 C. (1 oz.) shredded fontina or mozzarella cheese 4 (1 1\/2-oz.) slices whole wheat bread, toasted Snap off tough ends of asparagus. Melt butter in a large nonstick skillet over medium-high heat. Add onions; saute 1 minute. Add asparagus, water, and salt;…<\/p>\n