Spring Panzanella

4 minutes
Prep time

5 minutes
Cook time

279 cal.
Per serving

Ingredients for 1

1/2 bunch

Asparagus (fresh)

1 slice

Country bread (sliced)

1/2

Cucumber

1 tbsp

Feta cheese (crumbled)

1/4

Lemon

optional

1 tbsp

Mint (fresh)

Stovetop, Peeler, Pot (small), Colander, Citrus juicer, Grater, Knife

Step 1
Wash & trim the asparagus. Cut off the bottom third of the spears. Slice the asparagus into 2-inch pieces.
Step 2
Add the asparagus to a pot of salted boiling water. Cook for 2-3 min.
Step 3
Wash & cube the cucumber.
Step 4
Cut or tear the bread into chunks.
Step 5
Drain the asparagus. Plunge into a bowl of icy cold water to stop the cooking.
Step 6
Heat a drizzle of oil in a pan over medium heat. Add the bread chunks. Season with salt & pepper. Cook for 3 min, or until golden & crispy.
Step 7
Drain the asparagus.
Step 8
Add the asparagus, cucumber, crispy bread, crumbled feta & lemon juice to a salad bowl. Season with salt & pepper. Add a drizzle of olive oil. Toss it all together.
Step 9
Garnish with chopped mint (optional).
Step 10
Top with grated lemon zest (optional). Enjoy!