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Ingredients

18 large fresh asparagus spears (about 1 pound)
1 large Vidalia onion or sweet onion (about 1/2 pound)
1 cup part-skim Wisconsin Ricotta cheese
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh chervil
1 (1 pound) unsliced round loaf pumpernickel bread
2 tablespoons butter, softened
Vegetable cooking spray
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
Parsley sprigs

Description

Eat Wisconsin Cheese