Asparagus, Onion and Feta Toasts

Asparagus, Onion and Feta Toasts

  • Preparation 25 min
  • Cooking 35 min
  • Servings 6

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.

  • Végétarien
  • Sans noix
  • Sans oeufs



    • 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 and pepper


Personal Note

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