Ingredients
- 2 pound medium asparagus
- 1/2 cup freshly chopped basil leaves
- 8 tablespoons extra-virgin olive oil, divided
- Sea salt, preferably gray salt and freshly ground black pepper
- Panzanella Croutons, recipe follows
- 2 cups fresh or frozen English peas, boiled until tender and drained
- 1 cup thinly sliced green onion or spring onion
- 3 tablespoons plus 1 teaspoon fresh lemon juice, divided
- 1/2 head radicchio, ribbon-cut, soaked, drained, and dried
- 2 cup whole baby spinach leaves or arugula
- Wedge ricotta salata cheese
Directions
Holding an asparagus spear in both hands, bend the spear until it breaks naturally at the point where the spear becomes tough. Discard the tough end. Repeat with the remaining asparagus. Cut off the tender tips and reserve.
Bring a large pot of salted water to a boil over high heat. Add the asparagus tips and cook briefly, just until they lose their raw taste. Lift them out with a sieve or skimmer and let cool. Add the remaining portion of the asparagus spears and cook until tender enough to puree, then drain well.
Put the asparagus spears basil, 6 tablespoons of the olive oil, and salt and pepper, to taste, in a blender or food processor. Puree until smooth.
In a large bowl, combine the croutons, asparagus tips, peas, and green or spring onion. Add some of the asparagus puree and toss to coat well. Add more puree as needed to coat lightly and evenly. Add 3 tablespoons of the lemon juice and toss again. Taste and adjust the seasoning, then make an even layer of the mixture on a platter.
In another bowl, combine the radicchio and spinach or arugula. Dress with the remaining 2 tablespoons olive oil, the remaining 1 teaspoon lemon juice, and salt and pepper to taste. Toss well, then mound on top of the dressed croutons. With a cheese plane or vegetable peeler, shave some ricotta salata over the top. Serve immediately.
Panzanella Croutons:
- 1/2 cup unsalted butter
- 12 cups crust-free cubed day-old bread (1/2-inch cubes)
- 3/4 cup finely grated Parmesan
Preheat the oven to 350 degrees F.
Melt the butter in a large skillet over moderate heat and cook until it foams. Add the bread cubes and toss to coat with the butter. Transfer the bread to a baking sheet. Immediately sprinkle with the cheese and toss again while warm to melt the cheese.
Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 10 to 12 minutes. Let cool. Store in an airtight container.
Michael's Notes: I use a serrated knife to remove the crust from day-old bread, and then switch to a chef's knife to cut the cubes because it doesn't tear the bread. Also note that I recommend grating the Parmesan finely so that it will stick to the bread better.
Yield: 4 to 4 1/2 cups
Panzanella Croutons:
- 1/2 cup unsalted butter
- 12 cups crust-free cubed day-old bread (1/2-inch cubes)
- 3/4 cup finely grated Parmesan
Preheat the oven to 350 degrees F.
Melt the butter in a large skillet over moderate heat and cook until it foams. Add the bread cubes and toss to coat with the butter. Transfer the bread to a baking sheet. Immediately sprinkle with the cheese and toss again while warm to melt the cheese.
Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 10 to12 minutes. Let cool. Store in an airtight
container.
Michael's Notes: I use a serrated knife to remove the crust from day-old bread, then switch to a chef's knife to cut the cubes because it doesn't tear the bread. Also note that I recommend grating the Parmesan finely so that it will stick to the bread better.
- Yield: 4 to 4 1/2 cups
















Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 3 reviews
By nikkileeab
Coxsackie, NY
on May 08, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Made this for mother's day today and it was a big hit! Definitely something different. I've been wanting to make a Panzanella and will definitely be making it again. I can't wait to try the autumn panzanella recipe as well. The only drawback is it made way too much we were busting at the seems!!
By amiriant_11858165
Sherman Oaks, CA
on August 12, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is an easy one to make and very refreshing. It took 30 minutes altogether and tasted great with the asparagus & basil combination. It is a winner and I will make it again. It can be serves by itself for a simple and light lunch/dinner and it can also go well with vegeterian pasta that has eiher basil or asparagus in it.
By cheritoe_5891801
San Diego, CA
on April 15, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I had fun making this salad even though it involved a few steps. Nice combination of textures& flavors. I really liked the basil with asparagus. I love to use seasonal veges. This is perfect on a warm spring evening.Delicious with a steak off the grill. Didn't use the cheese on top & it wasn't needed because of cheesy croutons.
Read all 3 reviews