Asparagus and Pea Panzanella Recipe


1 lb. medium asparagus
4 cups Panzanella croutons
1 cup whole spinach leaves or arugula
1/4-head radicchio, ribbon-cut
1 bunch fresh basil
1/2-cup green onion, thinly sliced
1 cup fresh or frozen petite peas
4 Tbs. extra-virgin olive-oil
Gray salt
freshly-ground black pepper
wedge of ricotta salata cheese


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