Asparagus Panzanella Recipe

Directions:

1. Break off and discard the tough ends of asparagus (I save for stock).
2. Bring a medium saucepan of salted water to a boil; prepare an ice bath.
3. Cook asparagus until bright green and just tender, 2 to 3 minutes.
4. Transfer immediately to ice bath.
5. Drain; place on a clean kitchen towel.
6. In a large bowl, combine asparagus, cucumber, tomatoes, red onion, olives, capers, and bread; toss to combine.
7. In a small bowl, whisk together red-wine vinegar and olive oil; season with salt and pepper.
8. Pour vinaigrette over asparagus mixture, and toss until well coated.
9. Let sit until bread absorbs juices, and serve.
10. Enjoy!