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Spring Bread Salad

Prep Time: 25

Cook Time: 15

Serves: Serves: 6

Ingredients

• 1 lb. medium asparagus, tough ends discarded
• 1/4 cup chopped fresh basil
• 4 Tbsp. extra virgin olive oil, divided
• 1/2 tsp. salt, preferably gray sea salt
• 1/4 tsp. freshly ground black pepper
• 1-1/2 cups (6 oz.) Sargento® Fancy Shredded Mozzarella Cheese, divided
• 2 Tbsp. sun dried tomatoes
• 1/4 cup unsalted butter
• 6 cups cubed day-old Italian bread (1/2-inch cubes)
• 1 cup fresh or frozen English peas, simmered until tender and drained
• 1/2 cup thinly sliced green onions
• 1-1/2 Tbsp. plus 1/2 tsp. fresh lemon juice, divided
• 1 cup packed baby spinach leaves or arugula

Directions

• Cut off the tender tips from asparagus. Bring a large pot of salted water to a boil over high heat. Add the asparagus tips and cook 2 minutes or until crisp-tender. Use a slotted spoon to transfer to a bowl of cold water and set aside. Cut the remaining stalks into 1-inch pieces; Add to the water and cook until tender enough to puree until smooth. Add basil, 3 tablespoons of the olive oil, and salt and pepper. Puree until smooth.

• Mix cheese and sun dried tomatoes; set aside. Melt butter in a large skillet over medium-high heat and cook until it foams. Add the bread cubes and toss well until all butter is absorbed. Transfer to a foil-lined or greased 15 x 10-inch jellyroll pan or baking sheet. Immediately top with 3/4 cup cheese. Toss well. Bake in a preheated 350°F oven 12 to 14 minutes, stirring once or twice, until the croutons are crisp and lightly browned. Let cool.

• In a large bowl, combine the croutons, asparagus tips, peas and green onion. Add asparagus puree; toss to coat well. Add 1-1/2 tablespoons of the lemon juice; toss well and transfer mixture to a serving platter. In another bowl, combine spinach, remaining 1 tablespoon olive oil, remaining 1/2 teaspoon lemon juice, and salt and pepper to taste. Toss well; arrange over crouton mixture. Top with remaining 3/4 cup cheese.