Panzanella Salad with Asparagus

Ingredients

(Serves 4)

· One day-old baguette or ciabatta, chopped into bite-size pieces

· 1 bunch asparagus, trimmed and sliced

· 150g parmesan, grated

· 4 sprigs thyme, destalked

· 2 walnuts, crushed

· 2 garlic cloves, chopped

· 350g peas

· 60ml olive oil

· 30g basil leaves

· 25g mint leaves

· 1 handful mange tout or edamame beans, chopped into bite-size pieces

· 2tbsp balsamic vinegar

· ½ lemon juiced

Method

· Fry the bread in a large pan with a little oil over medium heat. Cook on all sides until golden and sprinkle with sea salt. Once cooked, remove from the pan and place on a drying towel.

· For the dressing, blend the basil, mint, thyme, walnuts, and garlic cloves. Slowly add in the olive oil and grated parmesan. Taste and adjust seasoning with salt and pepper.

· In the same frying pan, lightly toast the asparagus, then add the edamame beans, mange tout, and peas, warming them with a bit of bite. Remove from the pan and add to a salad bowl.

· Toss the vegetables with the fried bread and the dressing. Optionally, serve with a runny poached egg. Season with salt and pepper then serve.