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In this post, we will discuss how to make this Tuscan salad with asparagus, or spring Panzanella, and what does asparagus taste like?
This delicious bread salad uses spring and summer vegetables complimented with lemon, olive oil, and white wine vinegar!
Table of contents
What You'll Need:
- A rustic bread, such as French or Italian
- Asparagus,
- Extra virgin olive oil
- Fresh or bottled lemon juice
- White wine vinegar
- Shallot
- Garlic cloves
- Fresh Chives
- Red Radishes
- Cucumber
- Green Peas
- Parmesan Cheese
- Fresh Dill
- Salad Greens
- Salt and Pepper
How to Make It:
The first step is to prepare the bread. If you are using fresh bread, cube the bread and bake in the oven at 350 degrees Fahrenheit for 15 minutes or so. We want them just browned and toasted enough to soak up some of the dressing without becoming mush! For more on the perfect type of bread for Panzanella, Serious Eats did some research!
While the bread is toasting, it's then time to blanch the asparagus! Set aside an ice bath ( I had ice cubes in a colander). Boil the asparagus for 2-3 minutes until slightly tender and transfer to the ice bath. Eating Well did an excellent article on How to blanch asparagus and I will now be blanching vegetables all summer for future salads!
Lastly, the dressing is combined in a small bowl and mixed in with the bread, asparagus, and remaining Tuscan salad ingredients. So simple, yet so flavorful!
How to Store Tuscan Salad:
The salad can be stored in an airtight container for up to 3 days. The toasted bread will not do well and I recommend toasting fresh bread, or untoasted stale bread if you prefer. The dressing can be made in advance and stored in an airtight container to last in the refrigerator for up to 4 days.
Variations:
Gluten-Free: Swap out the rustic bread with a gluten-free bread!
Vegan: Replace the parmesan cheese with your favorite dairy-free cheese, or leave the cheese out completely.
Not a fan of asparagus? Try green beans, edamame, more peas, broccoli, and even zucchini!
What Does Asparagus Taste Like?
The taste of asparagus can be described as unique and distinct. It's often described as slightly bitter, with a hint of sweetness and a grassy or earthy undertone. The texture can vary depending on how it's cooked; it can be crisp and tender when lightly cooked or more fibrous when overcooked. Some people also notice a subtle nuttiness in the flavor of asparagus. Overall, it's a vegetable with a flavor that stands out and can be quite enjoyable, especially when prepared well.
In summary, this Tuscan salad only takes a few simple steps! The asparagus and peas embrace the spring season leading to summer! I hope you enjoy this flavorful bread salad! Please leave any comments or questions below!
Are you wanting to get more plants on your plate? I love focusing on plant-forward recipes and am here to help with nutrition counseling as a registered dietitian. Feel free to contact me or email me kathryn@onehungrybunny.com .
PrintTuscan Salad with Asparagus (Spring Panzanella)
Tuscan salad or spring panzanella will be your new favorite salad to use up those leftover spring vegetables! This recipe involves three steps, preparing the bread, blanching the asparagus, and then mixing everything together!
- Prep Time: 10
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 1x
- Category: Salad
- Method: Toasting
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
8 ounces French Bread (about ½ to ¾ loaf), cubed 1" pieces
1 lb asparagus, trimmed, cut into 3" pieces
½ cup extra virgin olive oil
2 tablespoons lemon juice
2 tablespoons white wine vinegar
1 shallot, thinly sliced (or finely chopped)
2 cloves garlic, minced
2 tablespoons fresh chives, chopped
Pinch of salt
1 bunch red radishes, trimmed, thinly sliced
1 medium cucumber (I used English), halved and thinly sliced
1 cup green peas, thawed if frozen
½ cup parmesan cheese, shredded or shaved
¼ to ½ cup fresh dill, chopped
4 cups leafy salad greens, optional
Instructions
Preheat the oven to 350 degrees Fahrenheit. Spread the bread cubes evenly on a parchment-lined baking sheet. Bake for 10-15 minutes or until lightly toasted. Set aside.*
While the bread is toasting, prepare an ice bath in a bowl or colander for blanching the asparagus. Bring a medium pot of water to boiling and cook the asparagus for 2-3 minutes or until slightly soft. Using a pair of cooking tongs, transfer the asparagus to the ice bath and run with cool water. Set aside.
In a medium bowl, whisk together the oil, vinegar, lemon juice, garlic, shallot, chives, and salt. Set aside.
In a large salad bowl, combine the bread, asparagus, remaining vegetables (salad greens optional), dill, and cheese. Make sure the bread soaks up the dressing. Plate the salad and serve with your favorite protein, such as hard boiled eggs, chicken, salmon, or white beans, or use as a side to your favorite main dish.
Notes
*this recipe toasts fresh bread to oven-dry it for this Panzanella salad; stale bread (at least 1-2 days old) can also be used and does not require baking to oven-dry, this step can be skipped.
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