Nutrition per serving may change if servings are adjusted.
12 ounces thin fresh asparagus, trimmed
3 ( ½ inch) slices red onion
Nonstick cooking spray
1 tablespoon snipped fresh basil
1 12- to 14-ounce loaf plain or whole wheat Italian bread (2½ inches in diameter), halved horizontally
¾ cup shredded Gruyère cheese (3 oz.)
Lightly coat asparagus and onion with cooking spray. Grill onion, covered, over medium 10 minutes or until tender, turning once and adding asparagus (place across the grates) the last 4 minutes. Chop onion. In a small bowl combine onion and basil. Cut asparagus into 1- to 2-inch pieces.
Meanwhile, hollow out insides of bread halves (see Tip), leaving ½-inch shells. Add bread halves, cut sides down, to grill. Grill, covered, 1 to 2 minutes or until toasted. Remove from grill. Fill bread halves with onion mixture and asparagus and sprinkle with cheese. Grill, covered, 1 to 2 minutes more or until bottoms are toasted and cheese is melted. Cut into slices and top with additional basil.
Tip: Use leftover bread to make bread crumbs or croutons.