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🍽️ Panzanella: Bread Salad with Green Asparagus

350 kcal · 30 min · 4 servings

Panzanella: Bread Salad with Green Asparagus Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the asparagus thoroughly.
  2. 2. Peel the lower third of the asparagus.
  3. 3. Cut off the woody ends of the asparagus.
  4. 4. Cut the asparagus into diagonal pieces.
  5. 5. Halve the sugar snap peas diagonally.
  6. 6. Rinse the sugar snap peas.
  7. 7. Wash the spinach.
  8. 8. Wash the mint.
  9. 9. Shake the mint dry.
  10. 10. Pluck the mint leaves from the stems.
  11. 11. Roughly chop the mint leaves.
  12. 12. Wash the cucumbers.
  13. 13. Trim the ends of the cucumbers.
  14. 14. Slice the cucumbers.
  15. 15. Rinse the lemon with hot water.
  16. 16. Finely grate about 1 teaspoon of lemon zest.
  17. 17. Halve the lemon.
  18. 18. Squeeze the juice from the lemon.
  19. 19. Cut the baguette into rough cubes.
  20. 20. Crush the garlic with the flat side of a knife.
  21. 21. Melt 4 tablespoons of butter in a pan over high heat.
  22. 22. Add the baguette and garlic to the pan.
  23. 23. Toast the baguette for about 5 minutes over medium heat until golden brown.
  24. 24. Remove the garlic from the pan.
  25. 25. Transfer the baguette to a bowl.
  26. 26. Heat the pan again with 1 tablespoon of butter over high heat.
  27. 27. Sauté the asparagus for about 4 minutes.
  28. 28. Season the asparagus with salt, pepper, honey, and lemon zest.
  29. 29. Add the sugar snap peas.
  30. 30. Toss the sugar snap peas for another 2 minutes.
  31. 31. Add the asparagus and sugar snap peas to the bowl with the bread.
  32. 32. Add the spinach.
  33. 33. Add the mint leaves.
  34. 34. Add the cucumber slices.
  35. 35. Season the salad with olive oil, lemon juice, salt, and pepper.
  36. 36. Mix everything well.
  37. 37. Tear the buffalo mozzarella into small pieces.
  38. 38. Sprinkle the mozzarella over the salad.
  39. 39. Serve the salad on plates.
  40. 40. Enjoy your meal!

Nutrition per serving