Spring Panzanella with Asparagus!

By Hope Bidegainberry on April 2, 2018

Asparagus lovers! Spring is finally here which means asparagus are back in season! Try this delicious recipe, it surely won’t disappoint!


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


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


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