Asparagus panzanella is a delightful Italian salad that combines fresh, crisp asparagus with an assortment of flavorful ingredients like juicy tomatoes, hearty bread cubes, aromatic basil, tangy red onion, and creamy cheese. Whether as a light and refreshing lunch or an appetizer, this delectable dish offers a vibrant mix of textures and flavors that will captivate your palate.
Here are our top 3 tried and tested recipes!
ASPARAGUS AND TOMATO PANZANELLA
Asparagus and other vegetables are tossed together with Italian-style bread and drizzled with red wine vinegar and olive oil.
Provided by Sarahscakes
Categories Salad Vegetable Salad Recipes Asparagus Salad Recipes
Time 1h10m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Toss bread, 1/4 cup olive oil, and garlic in a bowl until coated. Season with salt and black pepper. Transfer mixture to a baking sheet.
- Bake in the preheated oven until toasted, about 15 minutes, stirring and flipping bread cubes about halfway through. Allow bread to cool.
- Fill a large bowl with iced water; set aside. Bring a pot of salted water to a boil; cook asparagus in boiling water until bright green and just tender, 2 to 3 minutes. Transfer asparagus to iced water to cool. Drain and dry on a clean towel. Cut asparagus into thirds.
- Mix asparagus, cucumber, cherry tomatoes, yellow tomatoes, red onion, olives, capers, mozzarella balls, and bread cubes in a large bowl. Whisk red wine vinegar and 1/4 cup extra-virgin olive oil in a small bowl; season with salt and pepper. Pour vinegar dressing over bread mixture; toss to combine. Allow bread salad to rest for 20 minutes before serving.
Nutrition Facts : Calories 342.2 calories, Carbohydrate 21.4 g, Cholesterol 9 mg, Fat 25.7 g, Fiber 3.6 g, Protein 8.6 g, SaturatedFat 4.7 g, Sodium 720.3 mg, Sugar 3.6 g
MICHAEL SYMON'S GRILLED SKIRT STEAK WITH ASPARAGUS AND PEA PANZANELLA SALAD
Steps:
- Preheat your grill to medium high heat and your oven to 350 degrees F. Remove the skirt steak from the fridge 30 minutes prior to cooking. In the meantime, drizzle 3 tablespoons of olive oil over the cubed bread and season with salt and pepper. Lay the coated bread cubes out on a sheet tray and place in your preheated oven for 10 to 12 minutes, or until they are light golden brown and crunchy. Remove and set aside. Lightly oil the asparagus and season with salt and pepper. Grill 3 to 4 minutes per side until slightly charred and tender. Remove to cutting board and cut into bite-sized pieces. Season the skirt steak liberally with salt and freshly ground black pepper and drizzle on both sides with the remaining 3 tablespoons of olive oil. Place on the grill and cook for 3 to 4 minutes per side, or until medium rare. Remove to a cutting board to rest while you finish your panzanella. For the Vinaigrette: In a large bowl, whisk together the vinaigrette components. Next add the asparagus, peas, mint and toasted bread. Toss to thoroughly coat everything then add the parmesan. Give it a taste here, adding more seasoning if necessary. Slice the rested skirt steak thinly and against the grain. Place it on a platter and serve with the panzanella.
ASPARAGUS PANZANELLA
Crisp asparagus gives a springtime twist to this Italian bread salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Snap off and discard the tough ends of asparagus. Bring a medium saucepan of salted water to a boil; prepare an ice bath. Cook asparagus until bright green and just tender, 2 to 3 minutes. Transfer immediately to ice bath. Drain; place on a clean kitchen towel.
- In a large bowl, combine asparagus, cucumber, tomatoes, red onion, olives, capers, and bread; toss to combine.
- In a small bowl, whisk together red-wine vinegar and olive oil; season with salt and pepper. Pour vinaigrette over asparagus mixture, and toss until well coated. Let sit until bread absorbs juices, and serve.
Tips:
- Use fresh, seasonal asparagus for the best flavor.
- Blanch the asparagus briefly to retain its鮮豔色彩 and crisp texture.
- Use a variety of colorful vegetables for a visually appealing salad.
- Choose a good quality bread for the croutons and toast them until golden brown.
- Make the vinaigrette with a balance of olive oil, vinegar, and seasonings.
- Serve the panzanella immediately or refrigerate for later use.
Conclusion:
Asparagus panzanella is a refreshing and flavorful salad that is perfect for spring and summer. With its vibrant colors and textures, it is a surefire crowd-pleaser. This versatile salad can be served as a side dish or a main course, and it is also a great way to use up leftover bread. So next time you're looking for a light and healthy meal, give asparagus panzanella a try!
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