Ingredients For the panzanella: 4 tablespoons extra-virgin olive oil, divided 1 baguette or 1 small loaf of ciabatta (225 grams), cut into 1-inch cubes (between 3 and 4 cups) 1 teaspoon salt, plus more to taste 1 leek, white and light green parts only, cut crosswise into very thin circles or half-moons, cleaned, and dried 1 bunch asparagus (340 grams), woody ends snapped…
The post Spring Vegetable Panzanella with Poached Eggs appeared first on Pinoria.
