Asparagus Panzanella Recipe

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Asparagus Panzanella
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Ingredients:

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!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 585.6 Kcal (2452 kJ)
Calories from fat 470.8 Kcal
% Daily Value*
Total Fat 52.31g 80%
Cholesterol 108.44mg 36%
Sodium 167.68mg 7%
Potassium 497.09mg 11%
Total Carbs 12.12g 4%
Sugars 5.97g 24%
Dietary Fiber 3.52g 14%
Protein 19.05g 38%
Vitamin C 22.9mg 38%
Iron 1.6mg 9%
Calcium 80.4mg 8%
Amount Per 100 g
Calories 205.03 Kcal (858 kJ)
Calories from fat 164.83 Kcal
% Daily Value*
Total Fat 18.31g 80%
Cholesterol 37.97mg 36%
Sodium 58.71mg 7%
Potassium 174.04mg 11%
Total Carbs 4.24g 4%
Sugars 2.09g 24%
Dietary Fiber 1.23g 14%
Protein 6.67g 38%
Vitamin C 8mg 38%
Iron 0.6mg 9%
Calcium 28.1mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.4
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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