Asparagus with Herbed Cheese on Toast

I got this off the internet somewhere and it looked very tempting. I haven't tried this yet, so it's here for safekeeping!

• Ready In: 15 mins
• Serves: 6

Ingredients

• 1  lb asparagus, spears
• 1  tablespoon extra virgin olive oil
• 2  tablespoons fresh chervil, chopped
• 2  tablespoons fresh chives, chopped
• 2  tablespoons fresh thyme, chopped
• 1⁄4 teaspoon pepper
• 1⁄4 teaspoon salt
• 1  loaf  sourdough  French bread
•  vegetable oil cooking spray
• 1⁄2 lb  vidalia onions or 1⁄2 lb other sweet onion, thickly sliced
•  parsley sprig
• 1  cup part-skim ricotta cheese

Directions

1. Snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desired.
2. Drop asparagus and onion wedges into a large saucepan of boiling water; cook 3-4 minutes.
3. Drain and plunge into ice water; drain well.
4. Pat dry with a paper towel; set aside.
5. Combine ricotta cheese, fresh thyme, chives, and chervil in a bowl; stir well, and set aside.
6. Cut bread crosswise into 6 (1-inch-thick) slices; reserve remaining bread for another use.
7. Toast bread slices under broiler until golden brown.
8. Spread cheese mixture evenly over bread and set aside.
9. Heat non-stick skillet with olive oil.
10. Add onion, salt, and pepper; saute for 5 minutes or until lightly browned.
11. Add asparagus and heat.
12. Top bread with onions and asparagus.
13. Place briefly under the broiler to heat.