Asparagus And Tomato Panzanella Recipe

Recipe By Slurrp

Asparagus and Tomato Panzanella is a refreshing and vibrant Italian salad that combines the flavors of roasted asparagus, juicy tomatoes, and crusty bread. The asparagus is roasted until tender and slightly charred, adding a smoky flavor to the dish. The tomatoes add a burst of freshness, while the bread soaks up the delicious dressing made with olive oil, vinegar, and herbs. This salad is perfect for a light lunch or as a side dish for a summer barbecue.

4.1
29 Rating -
Rate
Vegdiet
1hr 10minstotal
30minsPrep
20minsCook
1hr 10m.total
30m.Prep
20m.Cook
Asparagus And Tomato Panzanella
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ingredients serve

Ingredients for Asparagus And Tomato Panzanella Recipe

  • 0.17 pound Asparagus
  • 0.33 cup Cherry Tomatoes
  • 0.67 cup Crusty Bread, Torn Into Small Chunks
  • 1/2 tablespoon Olive Oil, Divided
  • 0.33 tablespoon Red Wine Vinegar
  • 0.33 cloves Cloves Garlic, Minced
  • As required Salt And Pepper To Taste

Directions: Asparagus And Tomato Panzanella Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F (200°C).
  • STEP 2.Trim the tough ends of the asparagus and cut them into bite-sized pieces.
  • STEP 3.Place the asparagus on a baking sheet and drizzle with olive oil. Season with salt and pepper.
  • STEP 4.Roast the asparagus in the preheated oven for about 10-12 minutes, or until tender and slightly charred.
  • STEP 5.While the asparagus is roasting, cut the tomatoes into bite-sized pieces and tear the bread into small chunks.
  • STEP 6.In a large bowl, whisk together olive oil, red wine vinegar, minced garlic, salt, and pepper to make the dressing.
  • STEP 7.Add the roasted asparagus, tomatoes, and bread to the bowl with the dressing. Toss well to coat everything evenly.
  • STEP 8.Let the panzanella sit for about 10 minutes to allow the flavors to meld together.
  • STEP 9.Serve the asparagus and tomato panzanella as a refreshing salad or as a side dish for grilled meats.
  • STEP 10.Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Cooking Tips

  • Make sure to trim the tough ends of the asparagus before roasting.
  • You can use any type of bread for this recipe, but crusty bread works best as it holds up well in the salad.
  • Allowing the panzanella to sit for a few minutes before serving helps the bread soak up the dressing and become more flavorful.

Storage and Serving

  • Serve the asparagus and tomato panzanella chilled or at room temperature.
  • If you prefer a softer bread texture, you can toss the bread with the dressing and let it sit for a longer time before serving.
  • You can add some fresh basil or parsley for extra flavor and garnish.
Nutrition
value
330
calories per serving
11 g Fat3 g Protein53 g Carbs5 g FiberOther

Current Totals

  • Fat
    11g
  • Protein
    3g
  • Carbs
    53g
  • Fiber
    5g

MacroNutrients

  • Carbs
    53g
  • Protein
    3g
  • Fiber
    5g

Fats

  • Fat
    11g

Vitamins & Minerals

  • Calcium
    58mg
  • Iron
    3mg
  • Vitamin A
    655mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    72mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    48mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    50mg
  • Manganese
    1mg
  • Phosphorus
    79mg
  • Selenium
    3mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp