Recipes Salad:

Spring Panzanella with Asparagus

Ashley Marti
Spring Panzanella with Asparagus


Serves 4

  • 1 small loaf of crusty bread, torn into cube size pieces , about 8-10 cups
  • 1 bundle of asparagus (about 8-10), cut into 1” pieces
  • 1 small bundle of scallions (about 4-5), chopped
  • 10-12 brussels sprouts, trimmed and leaves removed
  • 1⁄2 cup Castelvetrano Olives, pitted and chopped
  • 2 tablespoons dill, chopped plus extra for garnish
  • 1/2 cup olive oil plus 3 tablespoons
  • 1 tablespoon Dijon mustard
  • 1⁄2 lemon, juiced
  • salt and pepper to taste
  • parmesan to garnish

The Prep

  • Preheat the oven to 300 degrees. Place torn bread pieces onto a baking sheet and toss with 2 tablespoons olive oil, 2 tablespoons dill and a pinch of salt. Toss together with your hands. Bake for 15- 20 minutes until golden and crisp. Set aside.
  • In a large skillet over medium heat, warm 1 tablespoon olive oil. Add chopped asparagus and cook for 5- 7 minutes until bright green and brown in parts. Remove asparagus from the pan.
  • Add brussels sprout leaves to the pan and cook gently for 3-4 minutes, stirring occasionally. Remove from the heat.
  • In a small cup, mix together 1⁄2 cup olive oil, 1 tablespoon Dijon mustard, and lemon juice. Add a pinch of salt and pepper, and mix together.
  • In a large serving bowl, toss together golden bread cubes, asparagus, brussels sprout leaves, chopped scallions, and lemon Dijon dressing. Let sit for about 45 minutes.
  • Before serving, add chopped olives, shaved parmesan and additional dill for garnish.
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