Asparagus Panzanella

Name: Asparagus Panzanella
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 454 grams asparagus; 6 one-half-inch-thick slices country-style bread, crust on, torn into 1-inch chunks; 59 milliliters capers, drained; 8 cherry tomatoes, cut in half; 1 seedless cucumber, peeled and cut into 1/2-inch wedges; 177 milliliters Kalamata olives, pitted; 2 Tbsps extra-virgin olive oil; 1 medium red onion, cut into 1/4-inch-thick wedges; 2 Tbsps red-wine vinegar; 6 servings Salt and freshly ground black pepper; 2 smalls tomatoes, such as red, Green Zebra, or yellow, each cut into 8 wedges

The recipe Asparagus Panzanella could satisfy your Mediterranean craving in about 45 minutes. Watching your figure? This vegan recipe has 177 calories, 6g of protein, and 8g of fat per serving. This recipe serves 6. A mixture of asparagus, olive oil, capers, and a handful of other ingredients are all it takes to make this recipe so yummy.