Asparagus Panzanella Salad

For the Salad:

1 loaf French bread, sliced


10 asparagus spears


1 cup grape tomatoes, halved


1 cup frozen peas, thawed


1/2 cup red onion, thinly sliced

1/2 cup goat cheese crumbles

For the Vinaigrette:

1/2 teaspoon each, salt and pepper

1/2 cup olive oil


1/4 cup balsamic vinegar


1 tablespoon basil pesto

Cut the bread into 1 inch cubes. Spread onto a baking sheet and let dry overnight in a cool oven or for 1 hour at 150 degrees. Cut 1 inch off the asparagus stems and discard. Cut the remaining parts of the stems into 1 inch pieces. Place in boiling water for 2 minutes to blanch. Let cool. Place the bread cubes in a large bowl. Add the asparagus, tomatoes, basil, peas and onion. Toss to combine. To make the dressing, in a measuring cup combine the olive oil, vinegar, pesto, salt and pepper, and whisk to combine. Pour over salad, toss and add the cheese. Refrigerate for 30 minutes before serving so that the flavors have a chance to combine and the oil and vinegar soaks into the bread.