So easy, a child could make it.
So good, well, so good you just won't know what to do with yourself.
A brand new panzanella...
Fresh Asparagus, Blue Cheese and Pumpernickle
with Olive Oil and Lemon Juice
This recipe is best with super fresh asparagus.
Some asparagus can be bitter when it's raw.
That asparagus is better cooked. But if it's not
bitter, this salad is something of a revelation.
4 servings
1 lb. of fresh asparagus, washed and trimmed
6 slices pumpernickle bread -- I like whole rye bread
4oz Blue Cheese
2 tbsp lemon juice
1tbsp olive oil
butter and salt
Butter both sides of bread and lightly sprinkle with salt. If you have a panini press, grill bread there on medium high for about 4 minutes or until crispy. You can also broil in the oven for about 2 minutes on each side or until slightly crispy. Let bread cool. Meanwhile, wash and trim asparagus by snapping off the bottom inch or so. Depending on length, cut into 3, 4 or 5 inch long pieces. Crumble 2/3 of cheese. While your at it, break or cut your bread into square (the 100% rye bread is very thinly sliced) or cube inch pieces. Mix lemon, olive oil and remaining chese together. The cheese can be chunky, but the dressing should looks slightly milky. Toss cheese, asparagus and croutons together in a bowl. Dress and toss vigorously a few minutes before serving. It is really too good.
