Asparagus Panzanella Recipe

Name: Asparagus Panzanella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 loaf bread, cut into 1-inch cubes; 3 Tbsp plus 2 Tbsp, olive oil; 1 shallot, diced; 6-8 cloves garlic, minced; 1 leek, finely chopped; 1/2 bunch asparagus, cut in 1 inch pieces; 1 cup peas; 1/2 bunch chard, chopped (spinach or kale would work great too); 1/3 cup white wine (optional); 1 Tbsp thyme, dried; 1/4 cup fresh basil, chopped; 1/4 tsp pepper; 1/4 tsp plus 1/4 tsp salt

Servings: persons

1/2 loaf bread, cut into 1-inch cubes
3 Tbsp plus 2 Tbsp, olive oil
1 shallot, diced
6-8 cloves garlic, minced
1 leek, finely chopped
1/2 bunch asparagus, cut in 1 inch pieces
1 cup peas
1/2 bunch chard, chopped (spinach or kale would work great too)
1/3 cup white wine (optional)
1 Tbsp thyme, dried
1/4 cup fresh basil, chopped
1/4 tsp pepper
1/4 tsp plus 1/4 tsp salt

1
Preheat oven to 350u00b0F.
2
In a large bowl, toss the bread cubes with 3 tablespoons olive oil and 1/4 teaspoon salt.
3
Place bread cubes on on baking sheet and toast in oven for 15 minutes, or until they are golden and crunchy. Set aside.
4
Heat 2 tablespoons olive oil over medium low in a large, deep saute pan.
5
Saute shallot and garlic for 5 minutes
6
Add leeks, asparagus and 1 tablespoon water. Cover, turn heat up to medium, and cook for 1 minute.
7
Add peas. Cover and cook for 1 minute.
8
Add spinach. Cover and cook for 2 minutes.
9
Add white wine. Cover and cook for 2 minutes.
10
Add thyme, basil, pepper and salt.
11
Place the toasted bread crumbs in a large bowl. Combine with vegetable mixture and all the pan juices. Stir and serve.

381

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 loaf bread, cut into 1-inch cubes, 3 Tbsp plus 2 Tbsp, olive oil, 1 shallot, diced, 6-8 cloves garlic, minced, and more.

Yes, Asparagus Panzanella falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asparagus Panzanella

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