Asparagus Panzanella
30 min
Vegan
38712
For 2 Portions
240 g
white asparagus
200 g
cherry tomato
120 g
ciabatta bread
80 g
baby spinach
10 g
basil, fresh
1
lemon
1/2
cucumber
4 tbsp
olive oil
2 clove(s)
garlic
2 tsp
agave syrup
1 tbsp
red wine vinegar
1 tsp
Italian seasoning, dried
salt
pepper
1. All set?
2. Preheat oven to 360°F (fan).
3. Dice ciabatta into cubes.