Spring Panzanella
INGREDIENTS
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1/2 cup unsalted butter
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12 cups crust-free cubed day-old bread (1/2-inch cubes)
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3/4 cup finely grated Parmesan
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2 pound medium asparagus
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1/2 cup freshly chopped basil leaves
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8 tablespoons extra-virgin olive oil, divided
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Sea salt, preferably gray salt and freshly ground black pepper
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Panzanella Croutons, recipe follows
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2 cups fresh or frozen English peas, boiled until tender and drained
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1 cup thinly sliced green onion or spring onion
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3 tablespoons plus 1 teaspoon fresh lemon juice, divided
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1/2 head radicchio, ribbon-cut, soaked, drained, and dried
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2 cup whole baby spinach leaves or arugula
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Wedge ricotta salata cheese
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1/2 cup unsalted butter
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12 cups crust-free cubed day-old bread (1/2-inch cubes)
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3/4 cup finely grated Parmesan
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Yield: 4 to 4 1/2 cups
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