Asparagus and Tomato Panzanella

Name: Asparagus and Tomato Panzanella
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 454 grams fresh asparagus, trimmed; 59 milliliters capers, drained; 10 cherry tomatoes, halved; 710 milliliters cubed crusty bread; 1 English cucumber - peeled, seeded, and sliced; 3 cloves garlic, minced; 6 servings ground black pepper to taste; 177 milliliters pitted kalamata olives; 6 servings kosher salt to taste; 177 milliliters fresh mozzarella balls (bocconcini); 59 milliliters olive oil, as needed; 1 red onion, cut into wedges; 59 milliliters red wine vinegar; 2 smalls yellow tomatoes, cut into wedges

Asparagus and Tomato Panzanella

Asparagus and Tomato Panzanella might be a good recipe to expand your side dish collection. Watching your figure? This vegetarian recipe has 269 calories, 9g of protein, and 15g of fat per serving. This recipe serves 6. This recipe covers 14% of your daily requirements of vitamins and minerals. Head to the store and pick up asparagus, kosher salt, mozzarella balls, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 10 minutes.

Instructions

Preheat oven to 400 degrees F (200 degrees C).

Equipment you will use

Oven

Toss bread, 1/4 cup olive oil, and garlic in a bowl until coated. Season with salt and black pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Garlic

Bread

Equipment you will use

Bowl

Transfer mixture to a baking sheet.

Equipment you will use

Baking Sheet

Bake in the preheated oven until toasted, about 15 minutes, stirring and flipping bread cubes about halfway through. Allow bread to cool.

Ingredients you will need

Bread Cubes

Bread

Equipment you will use

Oven

Fill a large bowl with iced water; set aside. Bring a pot of salted water to a boil; cook asparagus in boiling water until bright green and just tender, 2 to 3 minutes.

Ingredients you will need

Asparagus