Asparagus Panzanella

• 1/2 loaf bread, cut into 1-inch cubes
• 3 Tbsp plus 2 Tbsp, olive oil
• 1 shallot, diced
• 6-8 cloves garlic, minced
• 1 leek, finely chopped
• 1/2 bunch asparagus, cut in 1 inch pieces
• 1 cup peas
• 1/2 bunch chard, chopped (spinach or kale would work great too)
• 1/3 cup white wine (optional)
• 1 Tbsp thyme, dried
• 1/4 cup fresh basil, chopped
• 1/4 tsp pepper
• 1/4 tsp plus 1/4 tsp salt

1. Preheat oven to 350u0b0F.
2. In a large bowl, toss the bread cubes with 3 tablespoons olive oil and 1/4 teaspoon salt.
3. Place bread cubes on on baking sheet and toast in oven for 15 minutes, or until they are golden and crunchy. Set aside.
4. Heat 2 tablespoons olive oil over medium low in a large, deep saute pan.
5. Saute shallot and garlic for 5 minutes
6. Add leeks, asparagus and 1 tablespoon water. Cover, turn heat up to medium, and cook for 1 minute.
7. Add peas. Cover and cook for 1 minute.
8. Add spinach. Cover and cook for 2 minutes.
9. Add white wine. Cover and cook for 2 minutes.
10. Add thyme, basil, pepper and salt.
11. Place the toasted bread crumbs in a large bowl. Combine with vegetable mixture and all the pan juices. Stir and serve.

bread, olive oil, shallot, garlic, peas, chard, white wine, thyme, ubc, ubc, ubc

Taken from www.epicurious.com/recipes/member/views/asparagus-panzanella-52405931 (may not work)