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Asparagus panzanella
30 m active | 1 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 285
  • Fat about 17g
  • Carbohydrates about 22g
  • Protein about 8g
This is needed
This is needed for 4 people
Asparagus and bread
  • 3 tbsp olive oil
  • 1 tbsp coarse-grain mustard
  • 3 garlic clove, squeezed
  • 4 sprigs thyme, leaves torn off
  • a little pepper
  • 1 tsp salt
  • 1 kg green asparagus, lower third peeled, cut into pieces approx. 4 cm long
  • 2 red onion, cut into wedges
  • 100 g day-old bread, cut into pieces
  • 50 g rocket
  • 1 bunch herbs (e.g. parsley, dill, mint), finely chopped
  • 0.25 tsp salt
  • a little pepper
  • 3 tbsp olive oil
  • 3 tbsp lemon juice
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And that's how it's done
And that's how it's done
Asparagus and bread
Whisk the oil, mustard, garlic and thyme in a bowl, season. Add the asparagus, onions and bread, mix well, spread on a baking tray lined with baking paper.
To roast
Approx. 35 mins. in the centre of an oven preheated to 220°C. Remove, allow to cool slightly.
Mix the rocket and herbs in with the asparagus and bread. Whisk together the lemon juice and oil, season. Plate up the panzanella, drizzle the dressing over the top.

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