Asparagus panzanella

Asparagus panzanella

Total: 1 hr 5 Min. | Active: 30 Min.
vegetarian, lactose-free
Nutritional value / person: 285 kcal
, Fat: 17 g
, Carbohydrate: 22 g
, Protein: 8 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Asparagus and bread

3 tbsp olive oil
1 tbsp coarse-grain mustard
3 garlic cloves, squeezed
4 sprigs thyme, leaves torn off
1 tsp salt
a little pepper
1 kg green asparagus, lower third peeled, cut into pieces approx. 4 cm long
2 red onions, cut into wedges
100 g day-old bread, cut into pieces


50 g rocket
1 bunch herbs (e.g. parsley, dill, mint), finely chopped
3 tbsp lemon juice
3 tbsp olive oil
¼ tsp salt
a little pepper
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How it's done

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Asparagus and bread

Whisk the oil, mustard, garlic and thyme in a bowl, season. Add the asparagus, onions and bread, mix well, spread on a baking tray lined with baking paper.

To roast

Approx. 35 mins. in the centre of an oven preheated to 220°C. Remove, allow to cool slightly.


Mix the rocket and herbs in with the asparagus and bread. Whisk together the lemon juice and oil, season. Plate up the panzanella, drizzle the dressing over the top.

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