CookingLight diet CookingLight diet

Asparagus-and-Spinach Toast with Fontina Cheese

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Yield
2 servings
Deborah Madison
April 1999
RECIPE BY Cooking Light

Ingredients

  • 1 pound asparagus spears
  • 2 teaspoons butter or stick margarine
  • 1 cup (1/4-inch) diagonally sliced green onions
  • 2/3 cup water
  • 1/8 teaspoon salt
  • 4 cups chopped spinach
  • 1 tablespoon thinly sliced fresh basil
  • 1/4 teaspoon black pepper
  • 1/4 cup (1 ounce) shredded fontina or mozzarella cheese
  • 4 (1 1/2-ounce) slices wheat bread, toasted

Nutritional Information

  • Calories 366
  • Caloriesfromfat 30%
  • Fat 12.4g
  • Satfat 6g
  • Monofat 3.8g
  • Polyfat 1.4g
  • Protein 16.7g
  • Carbohydrate 50.8g
  • Fiber 7.8g
  • Cholesterol 27mg
  • Iron 5.7mg
  • Sodium 692mg
  • Calcium 274mg

How to Make It

Snap off tough ends of asparagus. Melt butter in a large nonstick skillet over medium-high heat. Add onions; sauté 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 tablespoon cheese over each toast slice; cut each slice diagonally in half. Place 4 toast halves on each of 2 plates. Spoon 1 cup asparagus mixture over each serving.

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