Instructions: In an ovenproof skillet, melt the butter, add the bread, and toss to coat well. Season with salt and pepper. Place in the oven and bake about 15 minutes, until browned and crisp outside but still soft inside. Drain on paper towels and keep warm.

In a large skillet, combine the olive oil and water, and add salt and pepper to taste. Bring to a boil. Add the asparagus, cover, and cook for 5 minutes.

Remove the cover, and boil off any remaining water. Saute the asparagus in the remaining olive oil for about 5 minutes, or until cooked and light brown.

Meanwhile: In a saucepan over medium-high heat, melt the Cambozola in the cream. Add the thyme and season well with pepper.

Place 1 or more slices of bread on each of 4 plates. Arrange the asparagus on the bread and pour the sauce over the top. Sprinkle each serving with pine nuts.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.