New This Month

Asparagus Panzanella


Crisp asparagus gives a springtime twist to this Italian bread salad.

  • Servings: 6

Source: Martha Stewart Living, April 1999


  • 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


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

  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.

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