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Spring Panzanella with Asparagus

Food & Wine
  • minutes
  • Serves 8

INGREDIENTS

2

lbs Asparagus, fat

1/2

Red onion, small

1

Watermelon radish

2 cups

Young mustard greens or chicory, packed

4

Eggs, large

1

Pepper, Freshly ground

1

Salt

3/8 cup

Olive oil, extra-virgin

1/4 cup

Red wine vinegar

4

thin slices Peasant bread

1/4 lb

Ricotta salata