Asparagus and Parmesan Panzanella

Name: Asparagus and Parmesan Panzanella
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: European, Italian, Mediterranean
Ingredients: 1lb vine-ripened tomatoes, chopped into bite-size chunks; 1 garlic clove, peeled and halved; 2 thick slices of stale country-style bread, torn into bite-size chunks; 2 tbsp white wine vinegar; 1 orange pepper; 1/2 red onion, diced; 3 tbsp nonpareil capers, rinsed and patted dry; 2 large handfuls of basil leaves; 5 tbsp EVOO, plus extra for brushing; 20 asparagus spears, stalks trimmed; 2oz Parmesan cheese, large shavings; salt and pepper

5 steps

Prep:30minCook:30min

Variation- Chicken Panzanella: 4 boneless, skinless chicken breasts flattened to 5/8" thick. Mix 2 tbsp olive oil, 2 tsp dried oregano, and 1 tsp paprika in a large dish. Season with salt and pepper, and add the chicken. Marinate and cover in the refrigerator overnight. Cook in a grill pan in batches until cooked through. Slice and serve on top of the salad.

Updated at: Fri, 09 Feb 2024 02:40:55 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories310.9 kcal (16%)

Total Fat22.2 g (32%)

Carbs19.1 g (7%)

Sugars5.9 g (7%)

Protein10.5 g (21%)

Sodium700.6 mg (35%)

Fiber5.1 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 lbvine-ripened tomatoes

chopped into bite-size chunks

1garlic clove

peeled and halved

2 slicescountry-style bread

stale, torn into bite-size chunks

2 Tbspwhite wine vinegar

1orange pepper

0.5red onion

diced

3 Tbspnonpareil capers

rinsed and patted dry

2 handfulsbasil leaves

5 TbspEVOO

plus extra for brushing

20asparagus spears

stalks trimmed

2 ozParmesan cheese

large shavings

salt

pepper

Instructions

Step 1

Put tomatoes in a fine-mesh strainer suspended over a bowl, sprinkle with a bit of salt, and crush the tomatoes slightly with the back of a fork. Leave the tomatoes to drain into the bowl.

Step 2

Meanwhile, rub the inside of a large serving bowl with a cut side of garlic. Add the bread and pour in the vinegar and 1 tbsp water. Turn the bread until coated in the vinegar mixture, then leave to the side.

Step 3

Hold the orange pepper using tongs and carefully blacken over the flames of a stovetop or under a broiler, turning it occasionally until charred all over. Put the pepper in a bowl, cover with plastic wrap, and leave for 5 minutes to make the skin easier to peel.

Step 4

Meanwhile, put the onion, capers, basil, tomatoes, and juices in the bowl with the bread. Rub the blackened skin off the pepper; cut in half, remove seeds, and chop into bite-size chunks. Add to the bread bowl. Pout oil into bowl and season with salt and pepper. Leave to stand for 15 minutes at room temperature.

Step 5

Heat the grill over high heat. Brush the asparagus with oil and grill for 3-4 minutes, turning occasionally, until tender and blackened. Divide Panzanella among shallow bowls and top with asparagus and parmesan.