Asparagus Panzanella
Ingredients
The dressing
-
⅓
cup
buttermilk
-
2
tablespoons
extra virgin olive oil
-
1
tablespoon
Dijon mustard
-
1
tablespoon
white wine vinegar
-
2-3
pieces
scallions, thinly sliced
-
to taste
fine grain sea salt
The salad
-
1
bunch
asparagus
-
2
tablespoons
unsalted butter
-
1
large handful
torn bread
-
2-3
tablespoons
toasted sesame seeds
-
optional
edible herb flowers
Instructions
- Prepare the dressing by whisking together buttermilk, olive oil, mustard, vinegar, half of the scallions, and salt. Adjust seasoning and set aside.
- Trim the asparagus and cut it into ½-inch segments.
- Melt butter in a skillet, add the torn bread, and toast until golden, then transfer to a towel.
- Boil water in a saucepan, add salt, and blanch the asparagus until tender, then drain and rinse under cold water if serving cold.
- In a serving bowl, combine asparagus, remaining scallions, a splash of dressing, and toss. Add more dressing if desired.
- Top with toasted bread, sesame seeds, and herb blossoms if using.
Nutrition Facts (estimated)
Servings
2-4
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
7g
Sodium
300mg
Cholesterol
20mg
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