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1
Snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desired.
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2
Peel onion, leaving root intact; cut onion into 6 wedges.
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3
Drop asparagus and onion wedges into a large saucepan of boiling water; cook 3 minutes.
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4
Drain and plunge into ice water; drain well.
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5
Pat dry with a paper towel; set aside.
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6
Combine ricotta cheese, fresh thyme, chives, and chervil in a bowl; stir well, and set aside.
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7
Cut bread crosswise into 6 (1-inch-thick) slices; reserve remaining bread for another use.
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8
Spread butter evenly over 1 side of each bread slice.
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9
Coat a large nonstick skillet with cooking spray, and place over medium heat until hot.
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10
Arrange half of bread slices, buttered sides down, in skillet, and cook 2 minutes or until browned.
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11
Remove bread slices from skillet, and set aside.
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12
Repeat procedure with remaining bread slices.
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13
Cut each toasted bread slice into 6 triangles.
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14
Spread cheese mixture evenly over toasted side of triangles, and set aside.
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15
Recoat skillet with cooking spray; add olive oil, and place over medium heat until hot.
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16
Add asparagus, onion, salt, and pepper; saute for 4 minutes or until lightly browned.
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17
Serve with toast triangles.
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18
Garnish with parsley sprigs.
