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Asparagus Panzanella (International) — Recipe | Foodgeist

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Asparagus Panzanella

🍽️recipe·Internationalmedium

Asparagus Panzanella

Name: Asparagus Panzanella
Cuisine: International
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

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

Method

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1.
Preheat oven to 350°F. In a large bowl, toss the bread cubes with 3 tablespoons olive oil and 1/4 teaspoon salt. Place bread cubes on on baking sheet and toast in oven for 15 minutes, or until they are golden and crunchy. Set aside. Heat 2 tablespoons olive oil over medium low in a large, deep saute pan. Saute shallot and garlic for 5 minutes Add leeks, asparagus and 1 tablespoon water. Cover, turn heat up to medium, and cook for 1 minute. Add peas. Cover and cook for 1 minute. Add spinach. Cover and cook for 2 minutes. Add white wine. Cover and cook for 2 minutes. Add thyme, basil, pepper and salt. Place the toasted bread crumbs in a large bowl. Combine with vegetable mixture and all the pan juices. Stir and serve.