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



Ingredient Checklist


Instructions Checklist
  • 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)

27 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 11
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
5 Stars. This has become a family tradition for Easter dinner. Use Alton Brown's Knead Not Bread instead of lousy store bought!