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Asparagus Panzanella

Blossom Lady
May 06, 2021 06:12 AM
Asparagus Panzanella

Asparagus panzanella is a traditional spring salad. You’ll love this delightful salad of crisp asparagus, homemade croutons, fresh mint, and feta cheese! Anyone else ready for summer? I sure am! The longer days allow an after dinner stroll and it seems as if nature is holding its breath, ready to burst into summer.

Invite summer into your home with this asparagus panzanella salad! You may be wondering about panzanella. What exactly is it? Traditionally a Tuscan chopped salad, panzanella is made of stale bread chunks, sliced onions, and ripe tomatoes, soaked in a vinegar/olive oil dressing. It’s a thrifty and delicious way to use leftover bread, which may be a little hard and crusty but still perfectly edible, especially when made into a panzanella. Asparagus is a spring crop, spears slowly emerging from the barren ground, dark green and stately. And it’s oh so tasty and tender. A special treat for sure. I’m bringing you a panzanella that celebrates summer coming with green asparagus, fresh green mint leaves, and green parsley. Notice a repetition there? Green, green, green!. Welcome summer with asparagus panzanella! I promise you won’t miss the tomatoes a bit. Be patient, tomatoes, you’ll get your turn soon.


  • 1/4 large red onion, sliced thinly
  • 1 1/2 pounds of asparagus (1 bunch), woody ends trimmed or broken off
  • 4 cups homemade croutons
  • 20 large mint leaves, torn into small pieces
  • 1 cup lightly packed fresh Italian parsley leaves
  • 4 ounces crumbled feta cheese
  • Double batch of red wine vinaigrette
Prep Time:
20 minutes
Cook Time:
3 minutes
Total Time:
23 minutes
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