Spring Panzanella with Asparagus & Mozzarella

We turn to panzanella when we have the makings of a great salad, but want something a bit heartier. Spring asparagus, pea shoots, and a tart meyer lemon vinaigrette bring a fresh vibe to the classic bread salad.

What You Get

Baguette
Asparagus
Mozzarella
Meyer lemon vinaigrette
Pea shoots
Pistachio pesto

What You’ll Need

Salt to taste
Olive oil
Black pepper

Makes 3 servings

Active Time: 5 mins

Total Time: 20 mins

Step 1

Preheat your oven to 400°F and line a sheet pan with foil.

Step 2

Cut ⅔ of the baguette into roughly bite-sized cubes and arrange them over half the sheet pan in a single layer. Drizzle with oil and season with salt and pepper and mix with your hands to coat. Bake until they’re just beginning to become golden, about 8 minutes.

Step 3

Meanwhile, trim bases from the asparagus stalks and dress with oil and a sprinkle of salt. After the croutons have been in the oven for 8 minutes, arrange the asparagus over the empty half of the pan and bake the pan for 5-7 minutes more, or until the croutons are golden brown and the asparagus is tender but not overcooked.

Step 4

Drain the mozzarella from its liquid and dice or tear into bite-sized pieces.

Step 5

Add the croutons to a bowl with half the meyer lemon vinaigrette and toss. Give the asparagus a rough chop, and add to the bowl along with the pea shoots and the rest of the dressing. Season with a pinch of salt and crack of black pepper.

Step 6

Divide among plates and top with the mozzarella and a drizzle of pesto!

Contains: milk, tree nuts, wheat.