Spring panzanella

Method

1. Part-cook the asparagus in a pan of salted boiling water for 3 minutes.

2. Meanwhile, drizzle the bread with olive oil and toast on a hot griddle pan for a few minutes on each side until nicely browned.

3. Drain the asparagus, toss in a little oil and sea salt and cook on the hot griddle for a few minutes until charred in places.

4. Toss the beans and onion in a bowl. Halve the tomatoes and squeeze the juice and seeds on the beans and onion then tear the flesh into pieces and add. Dress with olive oil, balsamic vinegar and a pinch of sugar.

5. Sprinkle the thyme leaves into the bowl along with the parsley. Cut the asparagus spears into three and add those too. Tear the toast into chunks and place in the serving dish.

6. Toss everything together well to coat with the dressing. Serve.

Comments                        add a comment

Be the first to add a comment...

Ingredients

1 bunch Asparagus, woody ends snapped off
1 thick slice sourdough bread
Olive oil
400g canned cannellini beans, drained and well rinsed
1/2 red onion, thinly sliced
4 plum tomatoes
1 tbsp Balsamic vinegar
1 pinch brown sugar
2 sprigs soft Thyme, leaves only
1 large bunch flat-leaf parsley, leaves only, roughly chopped

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Afternoon tea, curry cookery courses and more!
Great discounts on cookware
Special offers on wine