Asparagus Panzanella

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Asparagus Panzanella

 

Serves 6

 

 

1 pound medium asparagus

Salt and freshly ground black pepper

1 seedless cucumber, peeled and cut into 1/2-inch

wedges

8 cherry tomatoes, cut in half

2 small tomatoes, such as red, Green Zebra, or

yellow, each cut into 8 wedges

1 medium red onion, cut into 1/4-inch-thick wedges

3/4 cup kalamata olives, pitted

1/4 cup capers, drained

6 one-half-inch-thick slices country-style bread,

crust on, torn into 1-inch chunks

2 tablespoons red-wine vinegar

2 tablespoons extra-virgin olive oil

 

1. 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.

 

2. In a large bowl, combine asparagus, cucumber,

tomatoes, red onion, olives, capers, and bread; toss

to combine.

 

3. 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.

 

 

 

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