Asparagus Panzanella with Parmesan, White Beans and Herbs
A fresh, seasonal take on the classic Italian salad.
- Makes4 servings
- Cook Time45 minutes
Classic Italian panzanella is a salad that combines stale bread with ripe summer vegetables and an oil and vinegar dressing. With the bread as a sort of blank canvas, the dish lends itself to various ingredient combinations, including this mix of oven-toasted croutons with asparagus, white beans, herbs and lemon juice. We also use umami-rich Parmesan two ways. First, as grated cheese added to the bread midway through toasting to give the croutons crisp, lacy, golden-brown goodness. Then, shaved Parmesan is added just before serving, lending salty, savory intensity to contrast the sweet asparagus. So the beans are tasty throughout, we microwave them with seasonings; they absorb flavor as they cool. This salad is substantial enough to be a light main course, or it can be a side to roasted or grilled chicken.
Don’t cut the bread into neat, tidy cubes. We suggest slicing the bread with a knife, then tearing the slices by hand into rough, craggy pieces that are a bit smaller than bite size. This creates rustic croutons that add more texture and visual appeal to the salad. Also, when sprinkling the grated Parmesan onto the partially toasted bread, don’t fret if some lands on the baking sheet. Those bits will toast into tasty cheesy wafers; be sure to scrape them up along with the croutons.
Step 1
Heat the oven to 450°F with a rack in the middle position. Place the asparagus on one side of a rimmed baking sheet and the bread on the other side. Drizzle 1 tablespoon of the oil over the asparagus and another 3 tablespoons oil over the bread; toss to coat, keeping the asparagus and bread separate. Sprinkle ¼ teaspoon salt and ½ teaspoon pepper onto the asparagus and bread. Roast, without stirring, until the asparagus is lightly browned and tender-crisp, 8 to 10 minutes.
Step 2
Meanwhile, in a large microwave-safe bowl, stir together the remaining 2 tablespoons oil, garlic, 2 tablespoons water and ½ teaspoon each salt and pepper. Add the beans and toss. Cover and microwave on high until hot, 3 to 3½ minutes, stirring once about halfway through. Stir in the lemon juice and set aside.
Step 3
When the asparagus is done, remove the baking sheet from the oven and transfer only the asparagus to the bowl with the beans. Stir the bread, distribute it in an even layer and sprinkle evenly with the grated Parmesan. Bake until golden brown and crisp, 5 to 7 minutes. Remove from the oven and cool until barely warm to the touch, about 5 minutes.
Step 4
Using a thin metal spatula, scrape the bread and any crisped cheese on the baking sheet into the bowl containing the beans and asparagus. Add the parsley, mint and dill, then toss. Taste and season with salt and pepper. Transfer to a serving dish, drizzle with additional oil and top with shaved Parmesan.
