Spring Panzanella With Asparagus Recipe

Name: Spring Panzanella With Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large eggs; 4 peasant bread, torn into 1-inch pieces; 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing; 2 pounds fat asparagus, peeled; 1/4 cup red wine vinegar; Salt; Freshly ground pepper; 2 cups packed young mustard greens or chicory; 1/2 small red onion, thinly sliced; 1/4 pound ricotta salata, thinly sliced and crumbled; 1 watermelon radish or 2 large red radishes, very thinly sliced

Servings: persons

4 large eggs
4 peasant bread, torn into 1-inch pieces
1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing
2 pounds fat asparagus, peeled
1/4 cup red wine vinegar
Salt
Freshly ground pepper
2 cups packed young mustard greens or chicory
1/2 small red onion, thinly sliced
1/4 pound ricotta salata, thinly sliced and crumbled
1 watermelon radish or 2 large red radishes, very thinly sliced

1
Preheat the oven to 350u00b0. Put the eggs in a saucepan of water and bring to a simmer over moderately high heat. Simmer for 6 minutes. Drain the saucepan and fill it with cold water. Crack the eggs all over and let stand in the water for 1 minute. Peel and thickly slice the eggs; the yolks will be barely cooked but not runny.
2
Spread the bread pieces on a baking sheet and brush lightly with olive oil. Bake for about 12 minutes, until crisp.
3
Meanwhile, in a large pot of boiling salted water, cook the asparagus until just tender, about 3 minutes. Drain, cool and cut the asparagus in half lengthwise.
4
In a small bowl, combine the 1/4 cup plus 2 tablespoons of oil with the vinegar; season with salt and pepper. In a large bowl, toss the asparagus, toasted bread, greens, onion and cheese. Drizzle with the dressing and toss. Garnish with the eggs and radish and serve.

536

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 11 ingredients. The key ingredients include: 4 large eggs, 4 peasant bread, torn into 1-inch pieces, 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing, 2 pounds fat asparagus, peeled, and more.

Yes, Spring Panzanella With Asparagus 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.

Spring Panzanella With Asparagus

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