Spring Panzanella with Asparagus |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
4 large eggs |
4 peasant bread, torn into 1-inch pieces |
1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing |
2 pounds fat asparagus, peeled |
1/4 cup red wine vinegar |
salt |
freshly ground pepper |
2 cups packed young mustard greens or chicory |
1/2 small red onion, thinly sliced |
1/4 pound ricotta salata, thinly sliced and crumbled |
1 watermelon radish or 2 large red radishes, very thinly sliced |
Directions:
1. Preheat the oven to 350°. Put the eggs in a saucepan of water and bring to a simmer over moderately high heat. Simmer for 6 minutes. Drain the saucepan and fill it with cold water. Crack the eggs all over and let stand in the water for 1 minute. Peel and thickly slice the eggs; the yolks will be barely cooked but not runny.
2. Spread the bread pieces on a baking sheet and brush lightly with olive oil. Bake for about 12 minutes, until crisp.
3. Meanwhile, in a large pot of boiling salted water, cook the asparagus until just tender, about 3 minutes. Drain, cool and cut the asparagus in half lengthwise.
4. In a small bowl, combine the 1/4 cup plus 2 tablespoons of oil with the vinegar; season with salt and pepper. In a large bowl, toss the asparagus, toasted bread, greens, onion and cheese. Drizzle with the dressing and toss. Garnish with the eggs and radish and serve.
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