Asparagus, Onion and Feta Toasts
With the rack in the middle position, preheat the oven to 425°F (210°C). Line a baking sheet with parchment paper. In a large non-stick skillet over medium heat, soften the onions in 2 tbsp (30 ml)
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Ingredients
- 4 onions, chopped
- 3 tbsp (45 ml) olive oil
- 6 large slices country bread
- 3/4 cup (180 ml) sour cream
- 1/2 tsp sumac or finely grated lemon zest
- 1 1/2 lb (675 g) asparagus, trimmed and blanched
- 1 cup (120 g) crumbled feta cheese
- 1/4 cup (10 g) chopped fresh parsley
- 2 tsp (10 ml) lemon juice
- Salt
- pepper
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