Asparagus And Tomato Panzanella Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Trim the tough ends of the asparagus and cut them into bite-sized pieces.
• STEP 3.Place the asparagus on a baking sheet and drizzle with olive oil. Season with salt and pepper.
• STEP 4.Roast the asparagus in the preheated oven for about 10-12 minutes, or until tender and slightly charred.
• STEP 5.While the asparagus is roasting, cut the tomatoes into bite-sized pieces and tear the bread into small chunks.
• STEP 6.In a large bowl, whisk together olive oil, red wine vinegar, minced garlic, salt, and pepper to make the dressing.
• STEP 7.Add the roasted asparagus, tomatoes, and bread to the bowl with the dressing. Toss well to coat everything evenly.
• STEP 8.Let the panzanella sit for about 10 minutes to allow the flavors to meld together.
• STEP 9.Serve the asparagus and tomato panzanella as a refreshing salad or as a side dish for grilled meats.
• STEP 10.Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Cooking Tips

• Make sure to trim the tough ends of the asparagus before roasting.
• You can use any type of bread for this recipe, but crusty bread works best as it holds up well in the salad.
• Allowing the panzanella to sit for a few minutes before serving helps the bread soak up the dressing and become more flavorful.

Storage and Serving

• Serve the asparagus and tomato panzanella chilled or at room temperature.
• If you prefer a softer bread texture, you can toss the bread with the dressing and let it sit for a longer time before serving.
• You can add some fresh basil or parsley for extra flavor and garnish.