Asparagus Panzanella

Prep the ingredients

• Tear the sourdough into crouton sized pieces.
• Peel and thinly slice the red onion. Trim and halve the asparagus. Pod the broad beans. Halve the cherry tomatoes.

Make the croutons

• Toss the torn bread in a little oil, salt, and pepper.
• Air fry at 180°C for 6 – 8 minutes, shaking halfway, until golden and crisp. Set aside to cool.

Make pickled red onions

• Add the red onion to a small bowl, sprinkle with ½ of the red wine vinegar and add a pinch of sugar then scrunch up with your fingers. Set aside until assembling.

Blanch the veg

• Bring a pot of salted water to a boil.
• Add the asparagus and blanch for 2 – 3 minutes. Drain and run under cold water to stop the cooking. Drain and peel the broad beans if needed.

Make the dressing

• In a small bowl, combine together the olive oil, the remaining red wine vinegar, Dijon mustard and honey. Season to taste with salt.

Assemble the salad

• In a large bowl, toss together the asparagus, broad beans, tomatoes, pickled red onion, and toasted croutons. Drizzle over the dressing and toss again to coat everything evenly.
• Let the salad sit for 10 minutes so the croutons soak up the dressing a little.

Plate Up

• Serve the Asparagus Panzanella at room temperature and enjoy! Perfect with grilled halloumi, chicken or fish.