Grilled-Asparagus Panzanella |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Prep: 20 minutes; Cook: 8 minutes; Stand: 30 minutes. Ingredients:
1 1/2 pounds fresh asparagus |
1 tablespoon olive oil |
1/2 teaspoon kosher salt, divided |
1/2 teaspoon freshly ground black pepper, divided |
6 (1-inch-thick) slices day-old country-style bread |
1/4 cup red wine vinegar |
2 garlic cloves, minced |
2 tablespoons extra-virgin olive oil |
16 cherry tomatoes, mix of red and yellow, quartered |
1 small red onion, thinly sliced |
1/2 cup niçoise olives, pitted |
2 tablespoons capers, drained |
8 fresh basil leaves, thinly sliced, plus more for garnish |
Directions:
1. Prepare grill.
2. Snap off tough ends of asparagus or trim with a knife, and peel the bottom half of the stalk, if necessary.
3. Place asparagus on a baking sheet, toss with olive oil, and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill asparagus, perpendicular to the grates, for 3–5 minutes on each side or until just crisp-tender.
4. Grill the bread about 1 minute per side or until slightly charred. Cut each slice into 1-inch cubes.
5. Whisk vinegar, garlic, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, and extra-virgin olive oil in a large bowl until combined. Add asparagus, grilled bread, tomatoes, and remaining ingredients; mix. Season with more salt and pepper, if desired. Let sit at room temperature for at least 30 minutes.
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