Spring Time Panzanella | Recipe

Lately, I've been on an exercise kick. With the sun out, I've decided it's time for me to get into shape. But this means two things: a.) I want to eat healthy and b.) I have less time to cook since I hit the gym before I head home from work. 

Last night I whipped together one of my favorite meals: panzanella. Bread salad provides a perfect mix of textures and it's simple enough to throw together in under 30 minutes. Here's what you need:

3 shallots
1/4-1/2 cup extra virgin olive oil
1 bunch asparagus
Salt
Pepper
5 slices rustic bread
1 cup cherry tomatoes
14 oz cannellini beans
1/2 lb shrimp, shells removed
1/2 red onion, minced
2 tbsp mustard
1 lemon

Instructions:

1. Heat the oven to 350º. Peel the shallots and separate the sections. Place them on tinfoil, drizzle with olive oil and roast for 30 minutes.

2. Trim the asparagus. Add to rimmed baking sheet and toss with olive oil, salt, and pepper. Lay out on a rimmed baking sheet and roast, about 10 minutes, turning half way so both sides cook evenly. You want them cooked through but not mushy. 

3. Cut the bread into 1 inch cubes. Add to rimmed baking sheet and toss with olive oil, salt, and pepper. Roast for 10 to 15 minutes, turning them half way so both sides toast, then add to a large bowl. 

4. Meanwhile, rinse and halve the cherry tomatoes. Rinse the cannellini beans. Add both to the large bowl.

5. When the asparagus is cooked, chop into 1-inch long pieces and add to the bowl. When the shallot is soft, chop and add it to the bowl. 

6. Set the oven to broil. Add the shrimp to rimmed baking sheet and toss with olive oil, salt, and pepper. Broil for about 2 minutes each side, then add them to the large bowl.

7. In a small bowl, whisk together the red onion, mustard, 1/4 cup olive oil, and juice of one lemon. Stir to combine, then pour over all the ingredients. Toss and serve.