Who said you can’t make panzanella without tomatoes? Spring asparagus, pea shoots, and outrageously creamy burrata bring a fresh vibe to the classic bread salad.
Contains: milk, eggs, tree nuts, wheat.
What You Get
What You'll Need
Salt and freshly ground pepper
White or red wine vinegar (optional)
Preheat the oven to 425°F. Line 2 sheet trays with parchment or foil.
Cut one of the baguettes into bite-sized cubes. Pile the bread cubes on one of the prepared pans, drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Transfer the pan to the oven and toast until the bread is golden but still a little soft, 10 minutes.
Meanwhile, snap off the tough ends of the asparagus, and cut the asparagus into bite-size pieces. Pile the asparagus on the other pan, drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Roast until the asparagus is tender-crisp, 5 to 7 minutes.
In a large bowl, whisk together the juice of ½ lemon, 1 teaspoon vinegar, if using, and 1 tablespoon olive oil. When the toasted bread and asparagus are mostly cool, add them to the bowl and toss to coat. Fold in the pea shoots last. Season with salt to taste.
Heap the panzanella on plates. Drain the burrata, tear it into pieces, and scatter on top. Drizzle with some of the pesto, grind with pepper, and serve.