Asparagus Panzanella

READY IN: 23mins
Recipe by Sharon123

Heavenly! This is my new favorite salad!

Top Review by Rita1652

I added 2 more tablespoons of vinegar and added 2 cloves of mashed roasted garlic to the dressing.I skipped the cherries and sliced the red onions papers thin.I also added fresh parsley and basil. Was refreshingly delish!!!!!!!!A Great summer dish!Will be made again. Thank You Sharon!

Ingredients Nutrition

Directions

  1. Break off and discard the tough ends of asparagus (I save for stock).
  2. Bring a medium saucepan of salted water to a boil; prepare an ice bath.
  3. Cook asparagus until bright green and just tender, 2 to 3 minutes.
  4. Transfer immediately to ice bath.
  5. Drain; place on a clean kitchen towel.
  6. In a large bowl, combine asparagus, cucumber, tomatoes, red onion, olives, capers, and bread; toss to combine.
  7. In a small bowl, whisk together red-wine vinegar and olive oil; season with salt and pepper.
  8. Pour vinaigrette over asparagus mixture, and toss until well coated.
  9. Let sit until bread absorbs juices, and serve.
  10. Enjoy!

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