Asparagus Panzanella

• 1 lb medium asparagus
• salt & 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
• 34 cup kalamata olive, pitted
• 14 cup capers, drained
• 6 slices country bread, 1/2 inch-thick,crust on,torn into 1 inch chunks (like French or Italian)
• 2 tablespoons red wine vinegar
• 2 tablespoons extra virgin olive oil

1. Break off and discard the tough ends of asparagus (I save for stock).
2. Bring a medium saucepan of salted water to a boil; prepare an ice bath.
3. Cook asparagus until bright green and just tender, 2 to 3 minutes.
4. Transfer immediately to ice bath.
5. Drain; place on a clean kitchen towel.
6. In a large bowl, combine asparagus, cucumber, tomatoes, red onion, olives, capers, and bread; toss to combine.
7. In a small bowl, whisk together red-wine vinegar and olive oil; season with salt and pepper.
8. Pour vinaigrette over asparagus mixture, and toss until well coated.
9. Let sit until bread absorbs juices, and serve.
10. Enjoy!

asparagus, salt, cucumber, tomatoes, tomatoes, red onion, kalamata olive, capers, country bread, red wine vinegar, extra virgin olive oil

Taken from www.food.com/recipe/asparagus-panzanella-53838 (may not work)