Spring panzanella

Silvana Franco makes a quick and simple Italian bread salad with asparagus a perfect light lunch dish for spring
By Silvana Franco
Spring panzanella
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 1 bunches asparagus, woody ends snapped off
  • 1 thick slices sourdough bread
  • olive oil
  • 400 g canned cannellini beans, drained and well rinsed
  • 1/2 red onions, thinly sliced
  • 4 plum tomatoes
  • 1 tbsp balsamic vinegar
  • 1 pinches light muscovado sugar
  • 2 sprigs soft thyme, leaves only
  • 1 large bunches flat-leaf parsley, leaves only, roughly chopped


1. Cook the asparagus in a pan of salted boiling water for 3 minutes.

2. Meanwhile, heat a griddle pan. Drizzle the bread with some olive oil and cook on the griddle pan for a few minutes on each side until nicely browned.

3. Drain the asparagus, toss in a little oil and sea salt and cook on the hot griddle for a few minutes until charred in places.

4. Toss the beans and onion in a bowl. Halve the tomatoes and squeeze the juice and seeds onto the beans and onion, then tear the flesh into pieces and add. Dress with some olive oil (about 3-4 tablespoons), balsamic vinegar and a pinch of sugar.

5. Sprinkle the thyme leaves into the bowl along with the parsley. Cut the asparagus spears into 3 and add those too. Tear the toast into chunks and place in the serving dish.

6. Toss everything together well to coat with the dressing. Serve at room temperature.

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