Spring panzanella with green asparagus and strawberries

Step 1/ 3

• 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

• 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

• 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!