asparagus and tomato panzanella

Author of this recipe: Clifford Bianchini

Fresh asparagus & ripe tomatoes in a herby bread salad. Perfect for spring! #panzanella #asparagus #tomatoes #herbysalad

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Ingredients

• - Fresh asparagus spears
• - Cherry tomatoes
• - Crisp red onion slices
• - Baguette, crust removed and torn into chunks (panzanella)
• - Kalamata olives
• - Cucumber, diced
• - Fresh basil leaves, roughly chopped
• - Grated Parmesan cheese
• - Lemon juice
• - Olive oil
• - Salt and pepper for seasoning
• *Note: Make sure to include the relevant keywords such as "asparagus," "tomato," "panzanella," and "SEO-friendly" in your meta descriptions or content to improve search engine optimization.

Steps

1. ### Asparagus and Tomato Panzanella Recipe: A Refreshing Summer Dish
3. #### Overview:
4. Panzanella is an Italian bread salad that typically uses stale bread, tomatoes, and other ingredients to make a hearty dish. This version adds a fresh twist with asparagus and tomatoes, perfect for summer picnics or light dinners.
6. #### Ingredients:
8. - 4 cups of large ripe tomatoes, cored and cut into bite-sized pieces
9. - 1 bunch of asparagus, trimmed and cut into 2-inch pieces
10. - 3 tablespoons extra-virgin olive oil
11. - Salt and freshly ground black pepper to taste
12. - 6 ounces day-old bread (such as ciabatta or Italian bread), cubed
13. - 1/4 cup red onion, thinly sliced
14. - 2 cups fresh basil leaves, roughly chopped
15. - 1/4 cup pine nuts
16. - 1/4 cup grated Parmesan cheese
18. #### Steps:
20. 1. **Prep the Vegetables**:
21. - Start by preparing your vegetables. Wash and cut the tomatoes into bite-sized pieces.
22. - Trim the asparagus, remove the woody ends, and slice them diagonally.
24. 2. **Cook the Asparagus**:
25. - Heat 1 tablespoon of olive oil in a large skillet over medium heat.
26. - Add the sliced asparagus and cook for about 5 minutes until tender but still crisp. Season with salt and pepper to taste. Remove from heat and set aside.
28. 3. **Prepare the Tomato Salad**:
29. - In a large bowl, combine the cubed bread, tomatoes, and red onion. Drizzle with 1 tablespoon of olive oil and toss gently.
31. 4. **Add the Asparagus**:
32. - Gently fold in the cooked asparagus into the tomato mixture.
33. - Season with additional salt and pepper if needed.
35. 5. **Incorporate Fresh Herbs and Nuts**:
36. - Add the chopped basil, pine nuts, and grated Parmesan cheese to the bowl.
37. - Toss gently until all ingredients are well combined.
39. 6. **Let It Rest** (Optional):
40. - For a more flavorful salad, let it sit for about 15-20 minutes at room temperature before serving. This allows the flavors to meld together beautifully.
42. 7. **Serve and Enjoy**:
43. - Transfer the salad to a platter or individual bowls.
44. - Garnish with extra basil leaves if desired.
45. - Serve chilled or at room temperature, making it perfect for warm summer days.
47. #### Tips for Perfect Panzanella:
49. - Use fresh, ripe tomatoes for the best flavor.
50. - Ensure your asparagus is cooked but still retains some crunch.
51. - Letting the salad sit helps enhance the flavors. However, if you prefer a fresher taste, serve immediately after preparation.
53. #### SEO Keywords:
54. - Asparagus and Tomato Panzanella
55. - Italian Bread Salad
56. - Summer Vegetarian Recipes
57. - Panzanella with Asparagus
58. - Refreshing Summer Dish
60. Enjoy this vibrant and flavorful panzanella! Perfect for any summer gathering or as a light meal.

Relevante Seiten

• asparagus and tomato panzanella