
Very easy

Spring Panzanella
4 minutesPrep time
5 minutesCook 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)
Utensils
Stovetop, Peeler, Pot (small), Colander, Citrus juicer, Grater, Knife
recipe
- 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!