Asparagus panzanella

Name: Asparagus panzanella
Prep time: 30 min
Total time: 65 min
Yield: 4
Ingredients: 100 g day-old bread; 3 garlic cloves; 1 kg green asparagus; 2 red onions; 50 g rocket; 1 tbsp coarse-grain mustard; 6 tbsp olive oil; 4 sprig thyme; 1 ¼ tsp salt; a little pepper; 1 bunch herbs; 3 tbsp lemon juice

main dish salad Spring

Total: 1 hr 5 min. | Active: 30 min.

vegetarian, lactose-free

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Ingredients

for 4 person

Asparagus and bread
3 tbsp	olive oil
1 tbsp	coarse-grain mustard
3	garlic cloves, squeezed
4 sprig	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

Panzanella
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

How it's done

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.

Panzanella

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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