Asparagus & Arugula Panzanella

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In Jennie's Kitchen


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3 cup cubed baguette—day old is fine

1 bunch pencil-asparagus, rough ends trimmed

1 small tomato, cut into 8 wedges

3 oz fresh mozzarella, diced

handful rocket arugula or other spicy green, rinsed & patted dry

4 tbsp extra-virgin olive oil, plus more for roasting asparagus

2 tbsp balsamic vinegar

a few drops of honey, to taste

salt and freshly ground pepper, to taste

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