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Grilled Asparagus Panzanella
- serves 4 -
Adapted from Grill It by Bobby Flay.
6 slices country style bread
1/4 cup red wine vinegar
2 garlic cloves, minced
Salt and black pepper
1/2 cup plus 3 tablespoons of extra-virgin olive oil
1 1/2 pounds asparagus, ends trimmed
8 red cherry tomatoes, quartered
8 yellow cherry tomatoes, quartered
1 small red onion, halved and thinly sliced
1/2 cup Niçoise olives, pitted
2 tablespoons capers
1. Heat the grill to high. Grill the bread slices until slightly charred on both sides. Cut into 1-inch cubes.
2. Toss the asparagus with 3 tablespoons of the olive oil. Sprinkle with salt and pepper. Grill for 3 to 5 minutes, until tender. Cut into 1-inch segments.
3. Add the vinegar, garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the rest of the oil in a large bowl. Whisk together until combined. Add the tomatoes, onion, olives, capers, grilled bread, and the asparagus. Toss well and set aside for 30 minutes before serving.