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Asparagus Panzanella

One of the easiest ways to serve a quick, delicious dinner is to choose a recipe that combines all the elements of your meal in a single dish.

  • servings: 6

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

  1. Step 1

    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.

  2. Step 2

    In a large bowl, combine asparagus, cucumber, tomatoes, red onion, olives, capers, and bread; toss to combine.

  3. Step 3

    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.

Source
Martha Stewart Living, April 1999

Reviews (1)

  • 31 Mar, 2013

    5 Stars. This has become a family tradition for Easter dinner. Use Alton Brown's Knead Not Bread instead of lousy store bought!