Toast with white bean dip, pan-fried asparagus and red onion

Dip

Meanwhile, add four slices of bread to the toaster and toast.
Heat remaining 1 tbsp oil in a pan and add asparagus and red onion. Saute for about 5 minutes until red onion is soft and sweet, and asparagus is tender-crisp.
Combine danish feta, cannelini beans, lemon juice, and 3 tbsp olive oil in a food processor and blend into a smooth dip. Season to taste.
Slather each slice of toast with a generous layer of white bean and feta dip. Divide asparagus pieces between the slices and top with red onion. Season to taste.
Serve immediately. Enjoy!