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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.
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2
Discard the tough end.
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3
Repeat with the remaining asparagus.
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4
Cut off the tender tips and reserve.
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5
Bring a large pot of salted water to a boil over high heat.
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6
Add the asparagus tips and cook briefly, just until they lose their raw taste.
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7
Lift them out with a sieve or skimmer and let cool.
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8
Add the remaining portion of the asparagus spears and cook until tender enough to puree, then drain well.
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9
Put the asparagus spears basil, 6 tablespoons of the olive oil, and salt and pepper, to taste, in a blender or food processor.
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10
Puree until smooth.
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11
In a large bowl, combine the croutons, asparagus tips, peas, and green or spring onion.
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12
Add some of the asparagus puree and toss to coat well.
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13
Add more puree as needed to coat lightly and evenly.
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14
Add 3 tablespoons of the lemon juice and toss again.
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15
Taste and adjust the seasoning, then make an even layer of the mixture on a platter.
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16
In another bowl, combine the radicchio and spinach or arugula.
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17
Dress with the remaining 2 tablespoons olive oil, the remaining 1 teaspoon lemon juice, and salt and pepper to taste.
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18
Toss well, then mound on top of the dressed croutons.
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19
With a cheese plane or vegetable peeler, shave some ricotta salata over the top.
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20
Serve immediately.
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21
Preheat the oven to 350 degrees F.
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22
Melt the butter in a large skillet over moderate heat and cook until it foams.
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23
Add the bread cubes and toss to coat with the butter.
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24
Transfer the bread to a baking sheet.
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25
Immediately sprinkle with the cheese and toss again while warm to melt the cheese.
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26
Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 10 to 12 minutes.
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27
Let cool.
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28
Store in an airtight container.
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29
Michael's Notes: I use a serrated knife to remove the crust from day-old bread, and then switch to a chef's knife to cut the cubes because it doesn't tear the bread.
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30
Also note that I recommend grating the Parmesan finely so that it will stick to the bread better.
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31
Preheat the oven to 350 degrees F.
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32
Melt the butter in a large skillet over moderate heat and cook until it foams.
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33
Add the bread cubes and toss to coat with the butter.
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34
Transfer the bread to a baking sheet.
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35
Immediately sprinkle with the cheese and toss again while warm to melt the cheese.
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36
Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 10 to12 minutes.
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37
Let cool.
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38
Store in an airtight
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39
container.
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40
Michael's Notes: I use a serrated knife to remove the crust from day-old bread, then switch to a chef's knife to cut the cubes because it doesn't tear the bread.
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41
Also note that I recommend grating the Parmesan finely so that it will stick to the bread better.
