Recipes

(Recipe) Panzanella with Green Asparagus

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(Recipe) Panzanella with green asparagus

Brighten Your Spring with a Refreshing Bread Salad
Serves 3

Spring is in the air, and there’s no better way to celebrate than with a vibrant, seasonal salad. This Panzanella with Green Asparagus combines grilled green asparagus, juicy cherry tomatoes, and fresh basil tossed in a zesty lemon dressing. Not only is it a light and flavorful dish perfect for warm days, but it also makes a wonderful picnic treat.

Ingredients (serves 4):

For the Salad:
- 1 ciabatta loaf (or any day-old bread)
- 350 g green asparagus
- 50 g Parmesan cheese (grated or shaved)
- A handful of fresh basil leaves
- 250 g cherry tomatoes
- 1 red onion
- 2 tablespoons red wine vinegar
- 2 spring onions (scallions)
For the Dressing:
- A splash of olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic, minced
- Salt and pepper, to taste
- Juice of 1 lemon

Instructions:

Prepare the Asparagus:
Trim the woody ends off the green asparagus. Toss them lightly with a bit of olive oil and 2 tablespoons of red wine vinegar. Grill the asparagus over medium-high heat (or use a grill pan) until tender and lightly charred. Once done, cut the asparagus into bite-sized pieces.
Prepare the Bread:
Cut the ciabatta into cubes. If your bread isn’t stale, you may toast it lightly in the oven or on a pan until it’s just crunchy around the edges.
Prepare the Vegetables:
- Halve the cherry tomatoes.
- Thinly slice the red onion.
- Roughly tear the fresh basil leaves.
- Chop the spring onions into thin rounds.
Make the Dressing:
In a small bowl, whisk together a splash of olive oil, 2 tablespoons red wine vinegar, the minced garlic, the juice of one lemon, and season with salt and pepper. Adjust seasoning to taste.
Assemble the Salad:
In a large bowl, combine the grilled asparagus, toasted bread cubes, cherry tomatoes, red onion, basil, and spring onions. Drizzle the lemony dressing over the salad and toss gently to ensure all the ingredients are evenly coated.
Final Touch:
Sprinkle the grated or shaved Parmesan cheese over the top just before serving. Let the salad sit for 10–15 minutes to allow the bread to soak up the flavors, which makes each bite even more delicious.