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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Asparagus Panzanella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions