Spring Panzanella w/ Asparagus & Peas

Panzanella is an amazing Italian bread salad with tomatoes and other good stuff.
Usually made in the heat of summer, when your tomatoes are bursting with deliciousness.

Well, I don't have any tomatoes here in NJ until July, so asparagus will have to step in.

New Jersey asparagus is in season, now. It is so delicious, I could eat it raw.

I used some spring peas, and some mint from my garden.
I used my chive blossom vinegar, which really adds a nice zing to this salad.

It's all about the bread here. You can use a stale loaf, but I like to toast my croutons to make them nice and crispy.

Spring Panzanella w/ Asparagus & Peas:

1 bunch of spring asparagus, woody stems trimmed (I like to peel my spears)
1 cup of spring peas (or frozen petit pois)
2 cups of torn bread (like a rustic Italian), toasted
olive oil
kosher salt
feta cheese or 6 minute egg for the top

Dressing:

2 tbsp lemon juice
1 clove garlic, shaved on a microplane
1 tbsp of chive blossom vinegar (or white balsamic)
3 scallions and a bunch of chives, snipped
1 tbsp honey
1/3 cup good olive oil
sea salt & pepper

Mix the bread cubes w/ olive oil and toast in a 375F oven (or toaster oven) for 10 minutes, turning once or twice until crispy.

I peel my asparagus and steam them for 5 minutes so they stay nice and firm and bright green.
Cut into large pieces and plate with the croutons.

Add in the peas and other herbs.

Drizzle w/ dressing and top with a warm 6 minute egg.

A spring panzanella is born.