Spring Panzanella with Asparagus and Peas

Spring panzanella with asparagus and peas is a take on the ever popular summer bread based salad made with juicy tomatoes, but this one is a spring inspired recipe made with in-season vegetables.

The back story

The inspiration for this spring bread salad comes from Williams Sonoma’s recipe section. They had featured a spring panzanella with asparagus, peas and radish and the presentation was just outstanding. I looked at the recipe and then did my own variation of it.

https://www.williams-sonoma.com/recipe/panzanella-salad-with-peas-and-asparagus.html

In my version I first blanched the asparagus and then sauted them with garlic and chili flakes along with green peas. Then tossed the veggies with toasted bread, radish, soft boiled eggs, peppery arugula and sour cream honey mustard dressing. Add in avocado for extra fatty goodness. Extremely filling and delicious, Hitesh and I had it for dinner and it was a solid meal!

Spring Panzanella with Asparagus and Peas
with inspiration from Williams Sonoma Recipe section

Ingredients:

2 ciabatta sandwich rolls cut up in small pieces
1 lb asparagus
1 cups peas fresh or frozen
2 cups arugula
3-4 radish thinly sliced
5 cloves garlic minced
4 soft boiled eggs
Chili flakes as much as your want
Salt and pepper
Sour cream honey mustard dressing
4 tbsp sour cream
1 tsp mustard
1 tsp honey
2 tbsp white vinegar or lemon juice
2 tbsp olive oil
Salt and pepper

Directions:

Make the dressing and set aside.

First blanch the asparagus. Cook in boiling water for 3 minutes and then drain and cool with cold water. Cut up into bite size pieces and set aside. Or just remove the asparagus from the water and place in a bowl and cool with running water. Use the boiling water to cook the eggs for 6 minutes for a soft boiled egg.

Next flavor the asparagus. Warm 1 tbsp olive oil, fry up the garlic for a few seconds along with a pinch of chili flakes. Add the asparagus and peas and salt to taste. Cook everything together for about 2 minutes.

Toast up the bread on a pan with 1 tbsp olive oil and pinch of salt and pepper until the bread is all toasted and crunchy about 5 minutes. Add this to the asparagus and mix together.

Assemble the salad. In a salad bowl mix together all the veggies, toasted bread and arugula. Mash the eggs with your hand and add them to the salad. Season the eggs with salt and pepper. Drizzle with desired dressing and toss everything together. Add in avocado at this time if you like. Serve right away.

Happy Weekend!

4 thoughts on “Spring Panzanella with Asparagus and Peas”

Leave a Reply