Spring Panzanella

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Spring Panzanella
Try this tasteful Spring Panzanella the next time you have fresh asparagus. This dish combines many vegetables together in a medley of flavor. You can even swap out some of the vegetables in this dish for others when you aren't able to get that vegetable in season.
Cuisine American
Keyword Salad, Vegetables
Prep Time 20 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Cuisine American
Keyword Salad, Vegetables
Prep Time 20 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Instructions
  1. Finely grate garlic and the zest of 1 lemon into a large bowl. Slice both lemons in half and squeeze their juice into the bowl. Add buttermilk and 6 Tbsp. oil and whisk to combine. Season dressing with salt and pepper.
  2. Add cucumber, scallions, and peas to dressing and toss well to combine. Let sit while you fry the bread and asparagus.
  3. Pour remaining 2 Tbsp. oil into a skillet large enough to lay bread flat. Add bread and set over medium heat. Cook, undisturbed, until golden brown and crisp underneath, about 5 minutes. Turn bread over and cook just to lightly fry on the other side, about 2 minutes. Season both sides of bread with salt. Tear bread into bite size pieces and add to salad.
  4. Arrange asparagus in same skillet, season with salt, and increase heat to medium-high. Cook, tossing occasionally, until bright green and blistered in some spots, but still crisp-tender, about 3 minutes. Add asparagus, herbs, and feta to salad and toss.

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