First published June 2017
This delicious and colorful recipe is from my friend Erin French's cook book The Lost Kitchen. Here are Erin's notes on this recipe:
Whether for breakfast, lunch, or dinner, one of my top five things to eat is warm toasted bread soaked through with vinaigrette. And I feel a little bit better about it when I throw in some crunchy greens--or asparagus, radishes, and peas, when the farm stands are brimming over with them this time of year. Seek out a good white bread like a country bâtard or other crusty sourdough loaf--something made with a good, long ferment that gives it a rich, sour flavor.
photo by Nicole Franzen from Erin's cookbook The Lost Kitchen
- 1 pound asparagus
- 3 tablespoons olive oil
- 1 cup shelled fresh peas, blanched (**see Erin's basic method for blanching here**)
- 2 bunches of mixed radishes, such as French breakfast and any other beautiful radishes that catch your eye, halved
- 3 cups torn bread
- 2 tablespoons chopped fresh mint
- 2 cups pea tendrils or pea shoots
- 3 tablespoons Macerated Shallot Vinaigrette (**click here for the recipe**)
- Fresh Chives
Preheat the oven to 425℉
Cut the asparagus into 2-inch pieces, discarding the tough ends. Arrange the pieces in a single layer on a baking sheet, drizzle with 1 tablespoon of the olive oil, and season with salt and pepper. Give the pan a shake to coat the asparagus. Roast until the pieces are tender but still a bit crunchy, about 5 minutes. Set aside to cool to room temperature.
Combine the asparagus, peas, and radishes in a medium bowl.
Heat a medium skillet, preferably cast iron, over medium-high heat, then pour in the remaining 2 tablespoons olive oil. When the oil shimmers, add the bread and cook, turning partway through, until browned, about 4 minutes. Add to the vegetable mixture.
Spring in the mint, pea tendrils, and vinaigrette and toss to dress. Season with more salt and pepper if desired and garnish with a flurry of chives, snipped with kitchen shears.