Giulia Scarpaleggia, Food Writer

Giulia Scarpaleggia

Food Writer, Cookbook Author, Food Photographer

Whenever I spot the first asparagus and fava beans at the market, I know Spring has truly arrived, and that it’s time for a green panzanella. Now, let me remind you, just once more, that the traditional Tuscan panzanella calls for stale bread soaked in water. But this time I like to bend the rules. For this version, I toast chunks of crusty country bread in a drizzle of olive oil until they’re golden and crisp, almost like little croutons, ready to soak up all the goodness to come.

Then come the first treasures of the season: tender sweet peas, thick spears of asparagus, freshly shelled fava beans, finely sliced spring onions, a handful of peppery arugula, and a scattering of fresh mint leaves. It’s the sort of dish that begs to be shared. Serve as a light starter for a festive family gathering, or make it a meal in its own right, especially if you pair it with a wedge of young pecorino or a soft-boiled egg on the side

Ingredients (serves 4)

  • 2 ½ cups/350 grams crusty country bread, preferably a day or two old
  • 1 cup/about 350 grams shelled fresh peas
  • 8 thick asparagus spears, thinly sliced
  • 1 cup/about 350 grams shelled fava beans
  • 1 Spring onion, finely sliced
  • 1 small bunch/40 grams arugula
  • Fresh mint leaves
  • Extra virgin olive oil
  • Rice vinegar
  • Fine sea salt
  • Freshly ground black pepper

Directions

  1. Cut the bread into bite-sized cubes. Place them in a large pan, drizzle generously with extra virgin olive oil, and toast over a medium heat, tossing often, until golden and crunchy. Set aside to cool.
  2. Bring a pot of salted water to the boil. Blanch the peas for about 5 minutes. In the final minute, add the asparagus to the pot. Drain both vegetables and immediately transfer them to a bowl of iced water. This helps to stop the cooking and lock in their bright green color. Drain thoroughly.
  3. In a large serving bowl, combine the bread croutons, blanched peas and asparagus, fava beans, arugula, spring onion and a scattering of fresh mint leaves.
  4. Drizzle generously with your best extra virgin olive oil and a splash of rice vinegar. Season with sea salt and freshly ground black pepper. Toss everything together gently, taste, and adjust the seasoning if needed.
  5. Let the salad sit at room temperature for about 10 minutes to allow the flavors to mingle. Serve and enjoy.