Try this tasteful Spring Panzanella the next time you have fresh asparagus, green onions and garden lettuces. 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 throughout the season.
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. Salt & pepper to taste.
Add cucumber, green onions, and pea shoots to dressing and toss well to combine. Let sit while you fry the bread and asparagus.
Pour remaining 2 Tbsp. oil into a large skillet. Place bread in the pan flat. Fry until golden brown and crisp underneath, about 5 minutes. Turn bread over and lightly fry the other side, about 2 minutes. Season both sides of bread with salt or herb seasoning and place on a plate to cool. When cooled, tear bread into bite size pieces.
Arrange asparagus to same skillet, spritz with lemon juice. Increase heat to medium-high. Cook, tossing occasionally, until bright green and blistered in some spots, but still crisp-tender, about 3 minutes.
To plate: Arrange leafy greens and fresh chopped herbs on individual plates, tossing lightly. Arrange the fried asparagus on top. Dress with buttermilk mixture. Top with feta and torn bread. Enjoy!