RECIPE: Asparagus Panzanella with Lemon Dressing
Chef and author, Karen Covey, shares her spring recipe for a bread salad with fresh asparagus and a bright lemon dressing.
- Servings: 4
Source: Bluedot Living
Ingredients
- bunch fresh asparagus, trimmed
- tablespoons extra-virgin olive oil, divided, plus extra for drizzling
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- loaf French bread, cut in half lengthwise
- large bunch fresh baby arugula
- Juice from 1/2 lemon
- tablespoon honey
- tablespoon Dijon mustard
- feta cheese, or to taste