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Asparagus with Sun-Dried Tomato & Basil Cheese Sauce

2 Tbsp. unsalted butter
4 (3/4-inch thick) slices crusty country style oval bread (6 inches)
Sea salt and freshly ground black pepper
1-1/2 lbs. asparagus, ends trimmed
1/2 cup water
2 Tbsp. extra virgin olive oil
3/4 cup heavy whipping cream
1-3/4 cups (7 oz.) Sargento® Bistro® Blends Shredded Mozzarella Cheese with Sun-Dried Tomatoes & Basil, or your favorite variety of Bistro® Blends
1 tsp. finely chopped fresh thyme
2 Tbsp. pine nuts, toasted (optional)

Spread butter over bread; season with salt and pepper, if desired. Bake in a preheated 375°F oven about 15 minutes or until golden brown.
Meanwhile, in a large skillet, combine asparagus and water; bring to a boil. Reduce heat; simmer 2 minutes. Pour off water; add olive oil to skillet. Cook the asparagus 3 to 5 minutes, turning occasionally, until crisp-tender; season to taste with salt and pepper.
In a saucepan over medium-high heat, heat cream until hot. Add cheese; cook and stir until melted. Add thyme and season to taste with pepper. (Sauce will thicken as it cools.)
Place toasted bread on 4 plates; top with asparagus and warm cheese sauce. Garnish with pine nuts, if desired.