Asparagus and Parmesan panzanella

Name: Asparagus and Parmesan panzanella
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: Serves 4
Cuisine: Italian
Ingredients: ½ red onion, diced; 2 tbsp white wine vinegar; 3 tbsp nonpareil capers, rinsed and patted dry; 2 large handfuls of basil leaves; 5 tbsp extra virgin olive oil, plus extra for brushing; sea salt and freshly ground black pepper; 20 asparagus spears, stalks trimmed; 55 g/2 oz Parmesan cheese, pared into large shavings; 1 orange pepper; 2 thick slices of stale country-style bread, torn into bite-size chunks; 1 garlic clove, peeled and halved; 500 g/1 lb 2 oz vine-ripened tomatoes, chopped into bite-size chunks

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

The Part-Time Vegetarian

By Nicola Graimes

Published 2015

About

A great way of using up stale bread, this classic Italian peasant salad is vamped up with the addition of asparagus and shavings of Parmesan. The bread should have an airy crumb so it can absorb the flavours of the other ingredients – don’t attempt to use it when too fresh as it will become soggy.

Ingredients

500 g/1 lb 2 oz vine-ripened tomatoes, chopped into bite-size chunks
1</

Europe
Italy
Side dish
Lunch
Mediterranean
Vegetarian

Method

Put the tomatoes in a sieve/fine-mesh strainer suspended over a bowl, sprinkle with a little salt and crush the tomatoes slightly with the back of a fork. Leave the tomato juices to drain into the bowl.
Meanwhile, rub the inside of a large serving bowl with the cut side of the garlic. Add the bread and pour in the vinegar and 1