Thursday, May 19, 2011
In which we grill bread
I love panzanella. This tomato-free version made use of last month's garden asparagus. The patch is still small, but fresh asparagus is infinitely better than anything you can buy. The parsley also came from the garden. The recipe was adapted from 101 Cookbooks blog--adapted in that I grilled the vegetables and bread in my cast iron grill pan. I used green garlic from the acres growing here, and I grilled it as well. The beans are cannellini, and the dressing is just lemon, lemon zest, champagne vinegar, and extra virgin olive oil.