The abundance of locally grown asparagus is our reward for enduring winter.
And what a treat!
You’re seeing mounds of fresh asparagus—pencil thin or finger thick, green or purple – in the Evanston farmers market in May and early June.
Although you no doubt have your own favorite asparagus recipes, I’d like to share mine.
This dish is inspired by the Italian panzanella bread, tomato and herb salad. My variation calls for asparagus, smoked salmon and garlic bread. If you find grape tomatoes at the market, add them to the salad as well.
The salad is great for backyard gatherings for Memorial Day weekend and can be assembled several hours in advance and refrigerated.
Asparagus and Smoked Salmon Panzanella Salad
- 1 small bunch thick asparagus (about 8 to 12 ounces)
- Salt
- 4 slices French bread, or 2 slices larger sourdough bread, cut 1-inch thick
- 1 garlic clove, smashed
- 3 tablespoons olive oil, divided
- 4 ounces smoked salmon, cut in bite-size pieces
- 1 cup grape or cherry tomatoes, halved, optional
- 1 small scallion, trimmed and chopped
- 1 tablespoon capers
- 5 teaspoons white wine vinegar
- ¼ teaspoon coarsely ground pepper
Snap off tough asparagus ends. Cut spears into 1-inch long pieces on the diagonal. Place in small pot of salted boiling water. Cook just until tender, about 6 to 10 minutes. Drain well; rinse under cold water; drain again and place in large salad bowl.
Rub bread with garlic. Drizzle one side of bread with olive oil, using about 1 teaspoon total. Place bread on baking sheet. Broil 4 inches from heat until golden brown, about 1 to 2 minutes watching closely. Bread can instead be grilled to brown. Tear bread into 1-inch pieces when cool to the touch; sprinkle lightly with water to soften. Add to the salad bowl. Add salmon, tomatoes, scallion and capers.
Combine remaining 8 teaspoons oil with vinegar and pepper. Pour over salad. Toss well.
Makes 4 servings.
Bev Bennett is an Evanston food writer, recipe developer and author or co-author of nine cookbooks.
