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Spring panzanella with green asparagus and strawberries

Spring panzanella with green asparagus and strawberries

Based on 13 ratings
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"Spring is in the air with this fresh and fruity bread salad! It's substantial enough to serve as a cozy spring or summer dinner, featuring seasonal green asparagus, scallions, and strawberries. The simple dressing uses lime for extra freshness and tartness. To balance everything out, I added tangy crumbled feta cheese, which also pairs perfectly with the sweet strawberries. Tip: You can also try adding cucumbers, snow peas, or red onions for a fun twist."
Difficulty
Easy 👌
Preparation
20 min
Baking
10 min
Resting
0 min

Ingredients

2Servings
½
sourdough baguette
500 g
green asparagus
80 g
strawberries
2
scallions
3 tbsp
olive oil
20 g
hazelnuts
10 g
parsley
½
lime
30 g
feta cheese
1 tsp
mustard
salt
pepper
MetricImperial

Utensils

oven, knife, cutting board, baking sheet, parchment paper, frying pan, spatula, fine grater, bowl (small), bowl (large)

How-To Videos

See all
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How to prepare berries

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How to chop nuts

how-to-prepare-green-asparagus

How to prepare green asparagus

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How to zest citrus fruits

Nutrition per serving

Cal561
Fat32 g
Protein18 g
Carb57 g
  • Step 1/ 3

    Preheat oven to 180°C/350ºF. Cut off woody ends of green asparagus and then cut into approx. 5 cm/2 in. long pieces. Cut scallions into same-length strips. Slice strawberries. Set everything aside. Tear or cut the baguette into big chunks with your hands. Then spread out on a baking sheet lined with parchment paper and drizzle with ⅓ of the olive oil and season with salt and pepper. Transfer to the oven and bake for approx. 5–9 min. until golden.
    • 500 g green asparagus
    • 2 scallions
    • 80 g strawberries
    • ½ sourdough baguette
    • 1 tbsp olive oil
    • salt
    • pepper
    • oven
    • knife
    • cutting board
    • baking sheet
    • parchment paper

    Preheat oven to 180°C/350ºF. Cut off woody ends of green asparagus and then cut into approx. 5 cm/2 in. long pieces. Cut scallions into same-length strips. Slice strawberries. Set everything aside. Tear or cut the baguette into big chunks with your hands. Then spread out on a baking sheet lined with parchment paper and drizzle with ⅓ of the olive oil and season with salt and pepper. Transfer to the oven and bake for approx. 5–9 min. until golden.

  • Step 2/ 3

    Meanwhile, coarsely chop hazelnuts. Then heat another ⅓ of the olive oil in a frying pan over medium heat, add scallions, green asparagus, and hazelnuts. Fry for approx. 2–4 min. Season with salt. Pluck parsley leaves. Zest the lime and squeeze out the juice into a small bowl. Crumble feta cheese.
    • 20 g hazelnuts
    • 1 tbsp olive oil
    • 10 g parsley
    • ½ lime
    • 30 g feta cheese
    • salt
    • frying pan
    • spatula
    • fine grater
    • bowl (small)

    Meanwhile, coarsely chop hazelnuts. Then heat another ⅓ of the olive oil in a frying pan over medium heat, add scallions, green asparagus, and hazelnuts. Fry for approx. 2–4 min. Season with salt. Pluck parsley leaves. Zest the lime and squeeze out the juice into a small bowl. Crumble feta cheese.

  • Step 3/ 3

    To make the dressing, whisk together lime juice, mustard, and the remaining olive oil. Season with salt and pepper. Toss the prepared asparagus-scallion mixture, strawberry slices, parsley leaves, and crispy baguette pieces with lime dressing in a large bowl until well combined. Serve with crumbled feta.
    • 1 tsp mustard
    • 1 tbsp olive oil
    • salt
    • pepper
    • bowl (large)

    To make the dressing, whisk together lime juice, mustard, and the remaining olive oil. Season with salt and pepper. Toss the prepared asparagus-scallion mixture, strawberry slices, parsley leaves, and crispy baguette pieces with lime dressing in a large bowl until well combined. Serve with crumbled feta.

  • Enjoy your meal!

    Spring panzanella with green asparagus and strawberries

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