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Spring Panzanella Recipe

Nutrition per serving    (USDA % daily values)
CAL
382
FAT
75%
CHOL
16%
SOD
27%

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Ingredients for 10 servings

2 pound medium asparagus

Panzanella Croutons, recipe follows

2 cup whole baby spinach leaves or arugula

3/4 cup finely grated Parmesan

Yield: 4 to 4 1/2 cups

1/2 cup freshly chopped basil leaves

12 cups crust-free cubed day-old bread (1/2-inch cubes)

1/2 cup unsalted butter

Sea salt, preferably gray salt and freshly ground black pepper

1 cup thinly sliced green onion or spring onion

Wedge ricotta salata cheese

1/2 head radicchio, ribbon-cut, soaked, drained, and dried

8 tablespoons extra-virgin olive oil, divided

2 cups fresh or frozen English peas, boiled until tender and drained

3 tablespoons plus 1 teaspoon fresh lemon juice, divided

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