Spring Panzanella with Asparagus

By Robin McBride – March 09, 2020

Spring Panzanella with Asparagus
Recipe Time:
45 minutes
Recipe serving:
8

Spring is in the Air

Flowers are beginning to bloom, spring fashions are emerging, and it’s getting warm enough to start thinking about chilled wines and picnics. Our SHE CAN Canned Sauvignon Blanc is crisp and refreshing––the perfect complement to a gorgeous spring day! Pair it with this colorful, vegetarian-friendly Spring Panzanella with Asparagus, a recipe we LOVE from Food&Wine.

Ingredients

  • 4 large eggs
  • Four thin slices of peasant bread, torn into 1-inch pieces
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing
  • 2 pounds fat asparagus, peeled
  • 1/4 cup red wine vinegar
  • Salt
  • Freshly ground pepper
  • 2 cups packed young mustard greens or chicory
  • 1/2 small red onion, thinly sliced
  • 1/4 pound ricotta salata, thinly sliced and crumbled
  • 1 watermelon radish or 2 large red radishes, very thinly sliced

Directions

  1. Preheat the oven to 350°. Put the eggs in a saucepan of water and bring to a simmer over moderately high heat. Simmer for 6 minutes. Drain the saucepan and fill it with cold water. Crack the eggs all over and let stand in the water for 1 minute. Peel and thickly slice the eggs; the yolks will be barely cooked but not runny.
  2. Spread the bread pieces on a baking sheet and brush lightly with olive oil. Bake for about 12 minutes, until crisp.
  3. Meanwhile, in a large pot of boiling salted water, cook the asparagus until just tender, about 3 minutes. Drain, cool and cut the asparagus in half lengthwise.
  4. In a small bowl, combine the 1/4 cup plus 2 tablespoons of oil with the vinegar; season with salt and pepper. In a large bowl, toss the asparagus, toasted bread, greens, onion and cheese. Drizzle with the dressing and toss.
  5. Garnish with the eggs and radish and serve.
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