Asparagus and Pea Panzanella

Description :

Put your leftover, about-to-go-stale sourdough to good use. Make croutons to toss with spring veggies and a lemony yogurt dressing for a fresh take on panzanella.

Ingredient :

  • 8 oz. sourdough bread loaf, torn into 1-inch pieces 
  • 4 tbsp. plus 2 teaspoons olive oil, divided 
  • 8 oz. asparagus, trimmed and cut into 1-inch pieces 
  • 3 oz.  sugar snap peas, sliced in half crosswise 
  • 3 oz. snow peas, sliced crosswise into thirds
  • Kosher salt and pepper 
  • 2 tbsp.  Greek yogurt
  • 1 tsp.  lemon zest
  • 1 1/2 tbsp. lemon juice 
  • 4 c. baby arugula
  • 1/4 c. chives (sliced into 1/2-inch pieces) 
  • 1/4 c. flat-leaf parsley leaves
  • 1/4 c. mint leaves, torn 

Direction :

  1. Heat oven to 400°F. On rimmed baking sheet, toss bread with 2 tablespoons oil and arrange in single layer. Bake until golden and toasted, 10 to 12 minutes.
  2. Meanwhile, heat 2 teaspoons oil in large skillet on medium. Cook asparagus and snap peas, stirring occasionally, until slightly charred and brighter in color, 2 to 3 min. Add snow peas and 1/4 tsp salt and cook, stirring occasionally, until just crisp-tender, 1 to 2 minutes. Transfer to large bowl. 
  3. In small bowl, whisk together yogurt, lemon zest and juice, remaining 2 Tbsp oil, and 1/4 tsp each salt and pepper. 
  4. Add bread to large bowl of sautéed vegetables along with arugula, chives, parsley, and mint; toss to combine, then toss with dressing. 

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