Reviews (1) Add Rating & Review 27 Ratings 5 star values: 5 4 star values: 6 3 star values: 11 2 star values: 4 1 star values: 1 Martha Stewart Member Rating: 5 stars 03/31/2013 5 Stars. This has become a family tradition for Easter dinner. Use Alton Brown's Knead Not Bread instead of lousy store bought!
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Gallery Asparagus Panzanella Recipe Summary Servings: 6
Ingredients Ingredient Checklist 1 pound medium asparagus Salt and freshly ground black pepper 1 seedless cucumber, peeled and cut into 1/2-inch wedges 8 cherry tomatoes, cut in half 2 small tomatoes, such as red, Green Zebra, or yellow, each cut into 8 wedges 1 medium red onion, cut into 1/4-inch-thick wedges 3/4 cup Kalamata olives, pitted 1/4 cup capers, drained 6 one-half-inch-thick slices country-style bread, crust on, torn into 1-inch chunks 2 tablespoons red-wine vinegar 2 tablespoons extra-virgin olive oil
Gallery Asparagus Panzanella
Recipe Summary Servings: 6
Gallery
Asparagus Panzanella
Asparagus Panzanella
Asparagus Panzanella
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 1 pound medium asparagus Salt and freshly ground black pepper 1 seedless cucumber, peeled and cut into 1/2-inch wedges 8 cherry tomatoes, cut in half 2 small tomatoes, such as red, Green Zebra, or yellow, each cut into 8 wedges 1 medium red onion, cut into 1/4-inch-thick wedges 3/4 cup Kalamata olives, pitted 1/4 cup capers, drained 6 one-half-inch-thick slices country-style bread, crust on, torn into 1-inch chunks 2 tablespoons red-wine vinegar 2 tablespoons extra-virgin olive oil
Directions
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.
Reviews (1)
Add Rating & Review 27 Ratings 5 star values: 5 4 star values: 6 3 star values: 11 2 star values: 4 1 star values: 1
Martha Stewart Member Rating: 5 stars 03/31/2013 5 Stars. This has become a family tradition for Easter dinner. Use Alton Brown's Knead Not Bread instead of lousy store bought!
Reviews (1)
Add Rating & Review 27 Ratings 5 star values: 5 4 star values: 6 3 star values: 11 2 star values: 4 1 star values: 1
Add Rating & Review
27 Ratings 5 star values: 5 4 star values: 6 3 star values: 11 2 star values: 4 1 star values: 1
27 Ratings 5 star values: 5 4 star values: 6 3 star values: 11 2 star values: 4 1 star values: 1
27 Ratings 5 star values: 5 4 star values: 6 3 star values: 11 2 star values: 4 1 star values: 1
5 star values: 5 4 star values: 6 3 star values: 11 2 star values: 4 1 star values: 1
Martha Stewart Member Rating: 5 stars 03/31/2013 5 Stars. This has become a family tradition for Easter dinner. Use Alton Brown's Knead Not Bread instead of lousy store bought!Martha Stewart Member
Rating: 5 stars 03/31/2013
5 Stars. This has become a family tradition for Easter dinner. Use Alton Brown’s Knead Not Bread instead of lousy store bought!
Rating: 5 stars
All Reviews for Asparagus Panzanella
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Asparagus Panzanella
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
