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Asparagus Panzanella

Cookbook MarthaStewart

Category Name One Dish Meal

Servings 6 Tools

Serving Size

Yield Yield Unit

Quantity Unit Pre-instructions Ingredient Post-instructions

1 Pound(s) medium asparagus

Salt and freshly

ground black

pepper

1 seedless cucumber, peeled

and cut into

1/2-inch wedges

8 cherry tomatoes, cut in

half

2 Small tomatoes, such as

red, Green Zebra,

or yellow, each cut

into 8 wedges

1 Medium red onion, cut into

1/4-inch-thick

wedges

3/4 Cup(s) kalamata olives,

pitted

1/4 Cup(s) capers, drained

6 one-half-inch-t slices country-style

hick bread, crust on, torn

into 1-inch chunks

1 Fluid Oz(s) red-wine vinegar

1 Fluid Oz(s) extra-virgin olive oil

Method

1. Snap off and discard the tough ends of asparagus. Bring a medium saucepan of

salted water to a boil; prepare an ice bath. Cook asparagus until bright green and just

6/11/2003 4:48:55 PM Page 1 of 2 Asparagus Panzanella
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