Asparagus, Onion and Feta Toasts
Asparagus, Onion and Feta Toasts
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Asparagus, Onion and Feta Toasts

25 MIN
35 MIN
These are fancier than your everyday, garden-variety open-face sandwiches. It all starts with a bed of golden (but not quite caramelized) onions, a dollop of sour cream, crisp asparagus and crumbled feta. Dashes and splashes of sumac, parsley and lemon juice brighten up the party considerably. For textural oomph and depth of flavour, make sure to use good country-style bread.



  1. With the rack in the middle position, preheat the oven to 425°F (210°C). Line a baking sheet with parchment paper.
  2. In a large non-stick skillet over medium heat, soften the onions in 2 tbsp (30 ml) of the oil for 30 minutes or until translucent and lightly browned. Season with salt and pepper. Keep warm.
  3. Meanwhile, place the bread slices on the prepared baking sheet. Oil lightly. Toast for 10 to 12 minutes or until the bread begins to brown.
  4. Spoon the onions onto each toast. Add a layer of sour cream and sprinkle with the sumac. Cover with the asparagus and feta cheese.
  5. In a bowl, combine the parsley, the remaining oil (1 tbsp / 15 ml) and the lemon juice. Top each toast with the parsley mixture.


  1. Very interested in this recipe but yet to make. The size of onion to use is not given.....too vague for me. I have chef training and am an experienced cook so know balance of flavours and ingredients is important, notwithstanding personal tastes. Most of the time I buy very large onions, Spanish onion size. To use 4 of this size would be too much,,IMHO. Try to be more precise with this Ricardo!

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.