asparagus panzanella

aparagus panzanella
asparagus panzanella

1 pound thin, medium asparagus

1 organic cucumber, peeled and cut

8 organic cherry tomatoes, cut in half

6 organic button mushrooms, quartered 

1 small organic yellow tomato, cut into wedges

3/4 cup Kalamata olives, pitted

2 cups almond bread, torn into 1-inch chunks

3 tablespoons organic coconut oil

Celtic sea salt and fresh ground pepper

method

    Heat oven to 300°. Arrange bread on a baking sheet and toast in the oven for 10 to 12 minutes or until lightly brown, flipping the squares once.

    Heat 1 tablespoon coconut oil in a medium saucepan on medium heat. Snap off and discard the tough ends of asparagus. Cook asparagus and mushrooms in the oil for 5 to 7 minutes, until asparagus is bright green and just tender. In a large bowl, combine asparagus, mushrooms, cucumber, tomatoes, olives, and bread; toss to combine. Drizzle with remaining coconut oil.

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