There's something to be said for eating vegetables that are direct from the farm - crisp, fresh, alive and so much more like what you imagine they should taste like than what one traditionally buys at the supermarket. This evening I had more of the asparagus from the farm stand we passed by yesterday and I got to thinking about the perfect twist on a traditional panzanella salad (tomatoes, basil, garlic, bread, EVOO, etc.) but with the asparagus.
1/2 loaf of baguette/ciabatta (crusty bread) diced
1 clove of garlic
1 bunch of asparagus
1 diced kirby cucumber
Aged Goat Gouda
Handful of fresh basil
EVOO
White Wine (for cooking purposes)
Herbs
Sea Salt
Pepper
Saute bread with EVOO, dash of white wine, garlic, tarragon, sea salt, and oregano over low heat till golden brown, approx, ten to twelve minutes. Dice cucumber and basil and toss in a bowl, add croutons when finished. The great thing about farm fresh asparagus is all you have to do is wash them and they are ready to eat! So dice those as well and add a small drizzle of EVOO across the top of everything, sprinkle some sea salt and fresh black pepper. Then top with nice shavings of aged goat gouda for a creamy nutty addition to the dish.
Enjoy.
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