Anyone else ready for spring? I sure am! Already, the robins are returning and the trees are budding, welcome harbingers of spring. The longer days allow an after dinner stroll and it seems as if nature is holding its breath, ready to burst into spring. How long it takes: 20 minutes Equipment you’ll need: small bowl and whisk (or small jar), large pan and colander, salad bowl Servings: 4 Invite spring into your home with this asparagus panzanella salad! Asparagus is an early spring crop, spears slowly emerging from the barren ground, dark green and stately. And it’s oh so tasty and tender. A special treat for sure. While panzanella is traditionally a summer salad made with ripe red tomatoes, I’m bringing you a panzanella that celebrates spring with green asparagus, fresh green mint leaves, and green parsley. Notice a repetition there? Green, green, green! A color we’ve been missing all winter. Welcome spring with asparagus panzanella! I promise you won’t miss the tomatoes a bit. Be patient, tomatoes, you’ll get your turn soon.
About this Asparagus Panzanella Salad
What is panzanella? Traditionally a Tuscan chopped salad, panzanella is made of stale bread chunks, sliced onions, and ripe tomatoes, soaked in a vinegar/olive oil dressing. It’s a thrifty and delicious way to use leftover bread, which may be a little hard and crusty but still perfectly edible, especially when made into a panzanella. Homemade croutons: I’ve been making homemade croutons using dry bread for ages. Once you try them, you won’t ever go back to store bought croutons. I give the croutons a starring role in this asparagus panzanella. The croutons can be made ahead of time or right before you make the salad. Either way is fine. Homemade vinaigrette: The vinaigrette dressing for this salad is also homemade. I like to use red wine vinaigrette which is a breeze to whip up. Make it before you get started on the rest of the salad.
How Do You Pick The Perfect Asparagus?
Look for a nice fresh bunch of asparagus at the market. It should be crisp and dark green, not limp, wrinkly, or yellowed. The tips should be tightly closed. If they are starting to flower, the asparagus is past its prime. Both thin and thick spears are perfectly acceptable. Asparagus is plentiful in the spring and usually on sale. Enjoy it while it’s available because the season is short.
Make Your Panzanella Salad
Blanch the asparagus. Get a pot of water boiling on the stove and prepare the asparagus. Snap off the woody ends and cut the asparagus spears into bite-sized pieces. Blanch the asparagus in the boiling water briefly. Drain, give it an ice water bath, and drain again. Prepare the vinaigrette. Simply combine minced shallot, red wine vinegar, olive oil, a pinch of sugar, salt and pepper in a small bowl. Whisk the dressing until it’s blended (emulsified). If you prefer, you can combine the vinaigrette ingredients in a small jar with a lid; shake it until combined. Assemble the salad. When you’re ready to serve the salad, combine the croutons, asparagus, red onions, mint and parsley leaves, and feta cheese in a large bowl. Pour in the vinaigrette and stir lightly. Serve immediately. Enjoy your spring time asparagus panzanella! My mouth is watering just thinking about this salad.
Make It Your Own
Make it vegan. Panzanella is naturally vegetarian friendly but it’s easy to make it vegan, too. Simply omit the feta cheese or use a non-dairy substitute. Use a vinaigrette of your choice, either store bought or homemade. Red wine vinaigrette is traditional but feel free to use what you like best. Sub in dry bread for the croutons. Substitute dry bread, torn or cut into cubes, for an easier alternative. Roast the asparagus instead of blanching it. If you prefer roasted asparagus, try easy air fryer asparagus or oven roasted asparagus in this salad. Not a fan of asparagus? Substitute green beans or broccoli.
Make-Ahead Ideas
If you like to food prep, prepare the components of the panzanella ahead of time. Make the croutons and, after cooling thoroughly, store in a tightly covered container for up to a week. Make the vinaigrette a day ahead and store in the refrigerator. Allow to come to room temp before using and shake well. The asparagus could be blanched, chilled, and stored in the refrigerator a day in advance. Once you mix the salad, it’s best eaten immediately.
Storage Tips
If there are leftovers, cover tightly and store in the refrigerator for a day. The bread in the salad will be a little softer, possibly a bit mushy, but the taste will be fine. Quick-Start Guide!
