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1
Holding an asparagus spear in both hands, bend the spear until it breaks naturally at the point where the spear becomes tough. Discard the tough end. Repeat with the remaining asparagus. cut off the tender tips and reserve.
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2
Bring a large pot of salted water to a boil over high heat. Add the asparagus tips and cook briefly, just until they lose their raw taste. Lift them out with a sieve or skimmer and let cool. Add the remaining portion of the asparagus spears and cook until tender enough to puree, then drain well.
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3
Put the asparagus spears, basil, six tablespoons of the olive oil and salt and pepper to taste in a food processor. Puree until smooth.
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4
In a large bowl, combine the croutons, asparugs tips, peas and green onions. Add some of the asparagus puree and toss to coat well. Add more puree as needed to coat lightly and evenly. Add 3 tablespoons of the lemon juice and toss again. Taste and adjust the seasoning, then make and even layer of the mixture on a platter.
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5
In another bowl, combine the radicchio and arugula. Dress with the remaining 2 tablespoons of olivie oil, the remaining 1 tablespoon lemon juice, and salt and pepper to taste. Toss well, then mound on top of the dressed croutons. Shave some ricotta salata over the top. Serve immediately.
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6
Panzanella Croutons:
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7
1/2 cup unsalted butter
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8
12 cups crust free cubed day old bread (1/2 inch cubes)
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9
3/4 cup finely grated parmigiano
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10
Preheat the oven to 350 degrees
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11
Melt the butter in a large skillet over moderate heat and cook until it foams. Add the bread cubes and toss to coat with the butter. Transfer the bread to a baking sheet. Immediately sprinkle with the cheese and toss again while warm to the melt the cheese.
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12
Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 10 - 12 minutes. Let cool. Store in an airtight container.
