Ingredients Jump to Instructions ↓

  1. 1 bunches asparagus , woody ends snapped off

  2. 1 thick slices sourdough bread olive oil

  3. 400 g canned cannellini beans , drained and well rinsed

  4. 1/2 red onion , thinly sliced

  5. 4 plum tomatoes

  6. 1 tbsp balsamic vinegar

  7. 1 pinches light muscovado sugar

  8. 2 sprigs soft thyme , leaves only

  9. 1 large bunches flat-leaf parsley , leaves only, roughly chopped

Instructions Jump to Ingredients ↑

  1. Spring panzanella Method 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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