Holidays And Season
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 :
- 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.
- 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.
- In small bowl, whisk together yogurt, lemon zest and juice, remaining 2 Tbsp oil, and 1/4 tsp each salt and pepper.
- Add bread to large bowl of sautéed vegetables along with arugula, chives, parsley, and mint; toss to combine, then toss with dressing.
