It’s hot, so I don’t feel like cooking, but it’s only May, so my produce options are still pretty limited. Thanks a lot, Kansas. If it weren’t for asparagus, I’d just give up and start eating Doritos and sunflower seeds for every meal. I’d do it too. Don’t test me.
Fortunately, I was inspired by 1 Big Bite’s post for asparagus panzanella. As always, I’ve made plenty of changes. Most panzanella recipes just have you cut up old bread and add the cubed bread to your salad. That’s a little too soggy for me, so I prefer to make croutons. Plus, if you add the croutons to your salad while they are still hot, your panzanella will have a nice mixture of hot and cold ingredients. That feels fancy in the mouth.
Hot Spring Asparagus and Salami Panzanella
- 1 Dried, Cured Salami. I used Un Mondo Herb-de-Provence sausage, which is crazy good.
- 1 Ball Mozzarella Cheese
- 1 Bunch of Asparagus
- 1/2 of a Red Onion
- 3 Cups Cubed leftover bread
- Olive Oil
- Parmesan Cheese to taste.
- 3/4 cup vinaigrette. I used this recipe for roasted garlic vinaigrette from Whole Foods.
Step 1. Make your vinaigrette.
Make your dressing first so the flavors have time to meld. I made the Whole Foods vinaigrette mainly as an excuse to roast some garlic. I could eat entire bulbs of garlic. For breakfast.
Step 3: Choppy Chop Chop
Chop all your ingredients. Remove the skin from your salami. If you are using leftover artisan bread to make your croutons, you might want to cut it up using kitchen scissors.
Step 4: Set Aside Mozzarella and Salami
You want these ingredients to stay at room temperature for maximum flavor.
Step 5: Cook Your Asparagus
Bring water in a saucepan to boil. Throw in your asparagus and let it cook for three minutes.
Step 6: Combine asparagus and red onion in a bowl and place in fridge.
Step 7: Make Your Croutons
Place bread cubes into a bowl, and add as much olive oil and parmesan cheese as you dare.
Place your dressed bread cubes on a baking sheet and bake for 20 to 25 minutes. Give your bread buddies a stir after ten minutes.
Step 8: Combine cheese, salami, red onions, asparagus, vinaigrette and croutons. Eat.
P.S. I ate cold, leftover roasted garlic while I wrote this. Is it possible to have a garlic deficiency?