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Kitchen Notebook

April 24, 2018

Spring Asparagus Panzanella

15 Mins

Serves 4

 


  • 1 lb Asparagus
  • 2-3 Radishes, sliced thinly
  • 6 one-half-inch-thick slices Bread, torn into 1-inch chunks
  • ½ lb Heirloom Tomatoes, cut into chunks
  • 2 cups Arugula, washed and roughly chopped
  • 1 medium Red Onion, sliced
  • 2 Tbsp Red-Wine Vinegar
  • 3 Tbsp Olive Oil
  • Salt and freshly ground Black Pepper



Preheat oven to 350 degrees.


Snap off and discard the tough ends of asparagus. Bring a medium saucepan of salted water to a boil; prepare an ice bath. Cook asparagus until bright green and just tender, 2 to 3 minutes. Transfer immediately to ice bath. Drain; place on a clean kitchen towel.


Spread torn bread on a baking sheet drizzle with olive oil and bake in the oven until lightly toasted.


In a large bowl, combine asparagus, radishes, tomatoes, red onion, arugula, and bread; toss to combine. In a small bowl, whisk together red-wine vinegar and olive oil; season with salt and pepper. Pour vinaigrette over asparagus mixture, and toss until well coated. Let sit until bread absorbs juices, and serve.


15 Mins Asparagus Bread Lunch Panzanella Radish salad Spring Tomatoes Veg vegan Vegetarian

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15 Mins Asparagus Bread Lunch Panzanella Radish salad Spring Tomatoes Veg vegan Vegetarian


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