Health

Grilled-Asparagus Panzanella

grilled-asparagus-panzanella Yunhee Kim

Ingredients

  • 1 1/2 pounds fresh asparagus
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 6 (1-inch-thick) slices day-old country-style bread
  • 1/4 cup red wine vinegar
  • 2 garlic cloves, minced
  • 2 tablespoons extra-virgin olive oil
  • 16 cherry tomatoes, mix of red and yellow, quartered
  • 1 small red onion, thinly sliced
  • 1/2 cup ni├žoise olives, pitted
  • 2 tablespoons capers, drained
  • 8 fresh basil leaves, thinly sliced, plus more for garnish

Preparation


1. Prepare grill.

2. Snap off tough ends of asparagus or trim with a knife, and peel the bottom half of the stalk, if necessary.

3. Place asparagus on a baking sheet, toss with olive oil, and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill asparagus, perpendicular to the grates, for 3–5 minutes on each side or until just crisp-tender.

4. Grill the bread about 1 minute per side or until slightly charred. Cut each slice into 1-inch cubes.

5. Whisk vinegar, garlic, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, and extra-virgin olive oil in a large bowl until combined. Add asparagus, grilled bread, tomatoes, and remaining ingredients; mix. Season with more salt and pepper, if desired. Let sit at room temperature for at least 30 minutes.



    Prep: 20 minutes; Cook: 8 minutes; Stand: 30 minutes.
  • Yield: Makes 8 servings (serving size: 1 1/2 cups)

Nutritional Information

Calories per serving: 177
Fat per serving: 9g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 6g
Polyunsaturated fat per serving: 1g
Protein per serving: 5g
Carbohydrate per serving: 21g
Fiber per serving: 3g
Cholesterol per serving: 0.0mg
Iron per serving: 2mg
Sodium per serving: 454mg
Calcium per serving: 52mg
Bobby Flay's Grill It!