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Grilled-Asparagus Panzanella

Yunhee Kim
Yield

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

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

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

Nutrition 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

How to Make It

  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.

Bobby Flay's Grill It!