Print This Article

Print

Asparagus Panzanella

salad_00730_t.jpg

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.

Martha Stewart Living, April 1999 http://www.marthastewart.com/337826/asparagus-panzanella
  • Serves 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. 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.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.