Description
This vibrant asparagus and bread salad features a tangy lemon vinaigrette, juicy cherry tomatoes, and crispy bread cubes for a refreshing and satisfying dish.
Ingredients
Units
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 roll of bread, cut into cubes
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss bread cubes with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and bake until golden and crispy, about 10 minutes.
- Blanch asparagus in boiling water for 2 minutes, then transfer to an ice bath to cool.
- In a large bowl, combine asparagus, cherry tomatoes, and toasted bread cubes.
- In a small bowl, whisk together remaining olive oil and lemon juice. Season with salt and pepper.
- Drizzle the vinaigrette over the salad and toss to combine. Serve immediately.
Notes
- Serve it straight away, while the bread still has some crunch.
- Leftovers keep a day in the fridge, though the bread softens.
- Cucumber or bell pepper can go in for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4
- Sodium: 300
- Fat: 10
- Carbohydrates: 35
- Fiber: 4
- Protein: 6
- Cholesterol: 0