This week we had a ton of asparagus cut and in the fridge, so I thought I would make a simple panzanella with everyday ingredients. I use pre-sliced whole grain bread, some fresh veggies, and an Italian salad dressing. The flavors marry beautifully and you will definitely find yourself going back for seconds. I only made this once (at the time of this post), but I’ll definitely be making it again – so tasty!
5 slices whole grain bread
1 bundle of green asparagus
1 bundle of white asparagus
¾ cup diced cherry tomatoes
3 tablespoons Italian salad dressing (more if desired)
2-3 tablespoons parmesan cheese
1 tablespoon capers (chopped)
Pinch of red pepper flakes (≈ ¼ teaspoon, optional)
Cut the bread into cubes, spray with nonstick cooking oil (or butter) and bake at 400 for 10 minutes, or until crunchy and toasted. Remove from the oven and allow to cool.
Snap the woody ends off your green asparagus. Chop the stalks into thin slices. Add to a large bowl.
Peel the white asparagus and then snap or cut their woody ends off. Chop the stalks into thin slices. Add to the bowl.
Add the chopped capers and diced tomatoes to the bowl. Drizzle in the salad dressing, red pepper flakes, bread cubes, and cheese. Mix to combine. Allow it to sit for around 15 minutes before serving so the flavors can blend.