Spring Panzanella Recipe

A spring twist on a panzanella recipe. This panzanella features asparagus, spinach, and peas with hearty, garlic and time toasted bread cubes.

Spring Panzanella

I wasn't going to run this Spring Panzanella recipe. It sounded like some of you were suffering from pea and asparagus fatigue, so I planned on saving it for next year, or just keeping it to myself. But after seeing mountains of peas at the Union Square Farmer's Market in New York City on Saturday morning I changed my mind. Here it is, one last pea and asparagus recipe, before it's too late and we run headlong into summer. I used herbs from my container garden (more about that ongoing saga later), and fresh peas, asparagus, and greens from the farmers' market. The thing that makes this recipe great is that you don't need to make up a separate dressing, flavorful pan juices from cooking the greens do the job nicely without any extra effort.

Spring Panzanella Recipe

For those of you interested in my NYC trip, the Greenmarket was just one of the great things I encountered on this trip - it's actually hard for me to believe what we were able to cram into such a short stay. Here's a list of highlights from my 72 hours in NYC; Union Square Greenmarket, cortado at Joe The Art of Coffee, Gibraltar at Gimme! Coffee, lunch with Grace, drinks with Harris, Dashwood Books (photography books), Gobo, two of my favorite paintings, Bonnie Slotnick Cookbooks, Birdbath, Soho Grand Hotel, baked eggs & brunch with Adam at August, Caravan of Dreams, Babycakes NYC, Magnolia Bakery, Le Pain Quotidien, Paul Smith store in Soho, A.P.C., Cafe 2 at the MoMA, Dean & Deluca, Ten Speed Press reception, James Beard Foundation Awards at Lincoln Center, breakfast with Lily, and a couple other rendez-vous I'll keep quiet for now ;)....

...all in 90+ degree heat, and most of it on foot. Needless to say, Wayne is a good sport.

Spring Panzanella Recipe

A photograph of Wayne in Soho near our hotel taken by me

So, we had a great time at the (blindingly) star-studded James Beard Awards and the Gala Reception that followed - both took place at Lincoln Center's Avery Fisher Hall. It's funny, I suspect the memory that will stay with me longest was not part of the official plan. Following the awards ceremony (and as if to remind everyone to keep things in perspective), the sky opened up into a remarkable lightning display. To stand on the balcony of Avery Fisher Hall, sheltered from raindrops the size of elephant tears, thunder booming, sweltering heat, staring up at the twinkling buildings of New York city was something I will hold onto for a long time.

The photo of me with Adam up above was taken by Wayne in front of August.

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Spring Panzanella Recipe

The bread I used also had walnuts and dried cranberries in it, but I think I'd prefer a seeded whole wheat version. Use whatever you like.

1 lb loaf of hearty, day-old, whole wheat bread into 1-inch cubes
4 cloves garlic, chopped
1 shallot, chopped
1 tablespoon fresh thyme - just pluck leaves from the sprig
a couple pinches of salt
1/4 cup extra-virgin olive oil
1 bunch asparagus, cut into segments
2 cups peas, fresh or frozen
4 handfuls spinach
1/4 cup small basil leaves

In a large bowl toss the bread with the garlic, shallot, thyme, salt and olive oil. Turn the bread out onto a baking sheet and toast in a 350 degree oven for about 15 minutes - or until they are nice and golden and crunchy.

In a cold skillet pour in a splash of olive oil, a splash of water, and a couple pinches of salt. Dial up the heat and when the water starts to bubble stir in the asparagus. Cover, wait about twenty seconds, now add the peas. Cover, wait a few seconds, now add the spinach. Cover and cook just a few more seconds until the spinach starts to collapse just a bit.

Put the bread crumbs in a large bowl. Now pour the asparagus and peas and all the pan juices over the top of the bread.

Give it a good toss, add the basil leaves and toss again. Serve the salad family-style on a big platter.

Makes about 6 - 8 servings.

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Comments

ive been cooking from your website and cookbook for so many months now - i had to post! i love your recipes so much, ive always wanted to cook/eat this way and ive even turned my bf onto this food (and he was mr. pizza and burgers when i met him) i've gotten so many of my friends hooked to your site as well...so thank you!!! but actually what made me cave is to ask you a question - where do you get your bread?? it looks like the german bread i lug back from berlin/demand my friends carry back for me ... any tips on where to get that in SF? HS: Thanks! The bread in this shot (as well as another favorite - the whole wheat seeded bread) is by Acme, I think I picked up this particular loaf at Bi-Rite. They distribute to lots of stores around the city, but seem to have their best selection at the Ferry Building store or stall out back.

geets

I've never commented here before though I've been a long time reader but now that you mentioned Gimme! I couldn't help but state my love for it--I'm a native Ithacan (though I just moved to Boston) and grew up just blocks from the original one (I was there the first day they opened!).

Elana

Ah! You like some places I love in NYC: Greenmarket (great upstate NYC jams). Was there on a Saturday morning about two years ago and at another stand they did a radish greens saute demo. Joe's is good for coffee as is Jack's, which I believe is on tenth in the West Village. Bonnie Slotnick's is mecca for me, but a bit pricey. My treasured Patricia Michelson book about cheese came from her cozy bookshop. Keep the great recipes and hopefully more videos coming at Youtube. (I'm MrPogle at YouTube.) Enjoy NY. -Erika in SF p.s. Sun-dried tomato cottage cheese muffins recipe was fabulous. Only thing was the muffins sticking to the paper. Any advice? Delicious recipe--as so many of yours are. Thanks!

Erika

Tried your Tofu recipe, it was perfect. Starting to eat lots of fresh veggies. Will continue to use your recipes. Thanks.

Karin

Heidi - I love this kind of recipe - quick, easy, healthy and super good! It's great to utilize ingredients when in season - thanks for one more.

Sarah

It's so interesting looking at seasonal changes even from one side of the country to the other. It seems like peas and asparagus overlap a lot in California, guessing by how many of your recent recipes include both. But here in NY, I'm pretty sure we're on the tail end of our asparagus season, yet the peas you saw last week were some of the first ones to show up (or at least the first time they were in mountains!). Either way, I love both vegetables and I'm always happy to see recipes for them! My plan for tomorrow is to pick up some peas to try the pea dumpling recipe you posted a while back.

I'm so glad you went to Caravan! I love that it's still a little out of the spotlight. Nice little spot tucked away from the hustle and bustle! The owner is so well knowledged and plans out each dish according to the body's optimal usage. And not to mention it just tastes so damn good! Glad you had a nice visit with us!

Ivy

I've been a lurker for some time now, but thought I'd come out of the shadows to reiterate what everyone's saying here: we all know it's wise for our health and our planet to eat seasonally, so your many variations on peas/asparagus are most gratefully received!

Jo

We love your site and the pics. Goind to try this tonight. You are a cute couple. Recritique.com Restaurant Coupons

You and Adam are so cute! I love seeing food bloggers get together.

First a red panzanella and now a green one! WOW!...It's time for the celebrations to begin! :)

naina

I'm so glad you ate at August! I don't hear much about it anymore, but I had one of the best dishes of my life there a few years ago: it was a salad of thin apple slices, whisps of crisp fennel, walnuts, and challah bread soaked in honey and olive oil. I almost cried. HS: we really enjoyed it - everything was simply prepared, beautifully. Not overly fussed with. And that salad you speak of sounds amazing!

sarah

Are you going to write more about the Beard event? Tell us something so we can pretend we were there with you. HS: Like how bad my feet hurt by the end of the night? ;) I'll write more about it at some point in the near future.

Lillianne

Heidi, sorry i missed you at the farmer's market, Always love your recipes!

Ian

I love babycakes. Gluten free heaven. What did you get? I am happy you had a blast.

Tomasina

fantastic trip :0) my oh my, the green in that salad is so vibrant!! love it.

As much as I love California....don't we just terribly miss those wet and sometimes thundering and flashing experiences in the summer that the Bay Area doesn't afford us? HS: I hear you. The only place I could regularly see thunderstorms is when my family would stay at Lake Tahoe during the summers when I was a kid. We loved that.

vivian

I've never made panzanella without tomatoes... ohh, new and exciting. Wait, if this is exciting I might have to get out more. About the photo of Wayne: there was something about this photo that drew me back to look at it a few times. It took me a while to figure out that the line between the gray and white on the door, the shadow on Wayne's face, and the buttons on his shirt all make a line down the center of the photo. That along with the columns makes for an almost subconscious feeling of distance, as if I'm meant to look up... Oh, and I love the faint reflection of the one way sign on the gray side of the door above Wayne's head. It betrays the "look up" directive, and argues that I should instead look left.

Ammaliatrice

What a yummy recipe, but I guess anyone tired of peas and asparagus could use artichoke hearts and sundried tomatoes!

Cyn

This is a great twist on a panzanella, with the hearty whole wheat and I never get tired of peas or asparagus, so thanks!!

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