Asparagus Panzanella

---

Heavenly! This is my new favorite salad!

---

Steps

---

Break off and discard the tough ends of asparagus.

---

Bring a medium saucepan of salted water to a boil.

---

Prepare an ice bath.

---

Cook asparagus until bright green and just tender , 2 to 3 minutes.

---

Transfer immediately to ice bath.

---

Drain.

---

Place on a clean kitchen towel.

---

In a large bowl , combine asparagus , cucumber , tomatoes , red onion , olives , capers , and bread.

---

Toss to combine.

---

In a small bowl , whisk together red-wine vinegar and olive oil.

---

Season with salt and pepper.

---

Pour vinaigrette over asparagus mixture , and toss until well coated.

---

Let sit until bread absorbs juices , and serve.

---

Enjoy !.

---

Ingredients

---

asparagus, salt & freshly ground black pepper, seedless cucumber, cherry tomatoes, tomatoes, red onion, kalamata olive, capers, country bread, red wine vinegar, extra virgin olive oil