This Italian-inspired bread salad with sugar snap peas and asparagus is the perfect dish to serve at a Mother's Day brunch or luncheon. Its vibrant colors and springtime freshness will add a beautiful and tasty addition to any menu!
Spring Sugar Snap Pea and Asparagus Panzanella
Courtesy of fancy girl table
1 bunch asparagus, cut into segments
1 lb loaf of hearty, day-old, whole grain bread into 1-inch cubes
1/8 cup lemon juice
1/4 cup extra-virgin olive oil
2 cups sugar snap peas, cut in half
1 head radicchio, chopped
1 pint yellow or red teardrop tomatoes
A couple pinches of sea salt
Prepare an ice bath. Fill 2/3 of a large bowl with cold water. Add in 6-10 ice cubes and allow the bath to sit.
Bring a large pot of water to a boil. Add a tablespoon of salt and return the pot to a boil. Carefully drop the asparagus into the boiling water and cook it until the spears turn bright green. This usually takes between 2-4 minutes, depending on the size (or diameter) of the stalks. Start counting the blanching time as soon as the water returns to a boil after adding in the asparagus. For small stalks, cook for 1 minute; medium stalks should cook for 2 minutes. Most large/thick stalks will be done cooking at 3 minutes. All times are approximate.
When your asparagus is bright green and crisp-tender, remove it from the boiling water using a slotted spoon or small mesh sieve. Place immediately into the ice water bath. Drain the asparagus and let dry on paper towels.
In a large bowl, mix the lemon juice and olive. Add all of the remaining ingredients, except for the micro basil. Toss to coat and adjust the salt and pepper to taste. Top with micro basil.