Spring Panzanella with Asparagus!

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.


Hope Bidegainberry

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