Grilled-Asparagus Panzanella

Yunhee Kim

Prep: 20 minutes; Cook: 8 minutes; Stand: 30 minutes.

Makes 8 servings (serving size: 1 1/2 cups)


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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 niçoise olives, pitted
2 tablespoons capers, drained
8 fresh basil leaves, thinly sliced, plus more for garnish


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.

Created date

May 2008

Nutritional Information

Calories 177
Fat 9 g
Satfat 1 g
Monofat 6 g
Polyfat 1 g
Protein 5 g
Carbohydrate 21 g
Fiber 3 g
Cholesterol 0.0 mg
Iron 2 mg
Sodium 454 mg
Calcium 52 mg