Asparagus-and-Spinach Toast with Fontina Cheese

Ingredients

• 1 pound asparagus spears 
• 0.3 teaspoon pepper black
• 1 tablespoon basil fresh thinly sliced
• 1 cup green onions diagonally sliced ()
• 0.1 teaspoon salt 
• 1 ounce mozzarella cheese shredded
• 4 cups pkt spinach chopped
• 2 teaspoons stick margarine 
• 0.7 cup water 
• 6 ounce wheat bread toasted

Equipment

• frying pan

Directions

1. Snap off tough ends of asparagus. Melt butter in a large nonstick skillet over medium-high heat.
2. Add onions; saut 1 minute.
3. Add asparagus, water, and salt; bring to a boil. Reduce heat, and simmer 5 minutes.
4. Add spinach; simmer 3 minutes. Stir in basil and pepper.
5. Sprinkle 1 tablespoon cheese over each toast slice; cut each slice diagonally in half.
6. Place 4 toast halves on each of 2 plates. Spoon 1 cup asparagus mixture over each serving.