I wanted to make a small side with some protein. I was browsing through a few magazines and saw bacon wrapped asparagus. To keep with my Italian theme, I decided to sub prosciutto for the bacon. I hope you enjoy this light, delicious, easy and fresh meal.
Panzanella and Prosciutto wrapped Asparagus
1 loaf of slightly old bread, cubed (4 cups)
2 cups of tomatoes, chunked
1 can of artichoke hearts, quartered
1 heaping scoop of olive tapenade
2 cloves garlic, minced
2 tbsp. butter
1 tbsp. Dijon mustard
¼ c. red wine vinegar
¼ c. EVOO
Salt and pepper
Minced herbs, such as basil, parsley, and tarragon
Preheat oven to 400 degrees.
Heat butter in a skillet over medium-low, add garlic and sauté for a few minutes until soft. Add bread cubes, salt and pepper. Toss to coat. Spread on a baking sheet and bake for 10 minutes.
Cut tomatoes in half, squeeze out seeds, and chop. Add to a bowl. Add artichokes and tapenade. Mix to combine. Add all dressing ingredients in a bowl and whisk together.
Add cooled bread to bowl, toss with tomatoes and add dressing, toss to combine. Serve at room temperature, refrigerate leftovers, it gets better as it sits!
1 lb. asparagus spears, trimmed
Prosciutto, sliced thin
Blanch asparagus for 2 minutes, remove from water and shock in an ice bath.
Wrap bundles of asparagus, or one at a time, in slices of prosciutto. Season with salt and pepper, bake at 400 for 5 minutes.
(I put it in this bowl just for you, Katie!)