Grilled-Asparagus Panzanella

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1 1/2 pounds fresh asparagus

1 tablespoon olive oil

1/2 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

6 (1-inch-thick) slices day-old country-style bread

1/4 cup red wine vinegar

2 garlic cloves, minced

2 tablespoons extra-virgin olive oil

16 cherry tomatoes, mix of red and yellow, quartered

1 small red onion, thinly sliced

1/2 cup ni├žoise olives, pitted

2 tablespoons capers, drained

8 fresh basil leaves, thinly sliced, plus more for garnish

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