Chef Steve Zimie of the Burlington Chopps Marriott has created an awesome fresh recipe to spring us into summer, enjoy!
Grilled Asparagus Panzanella
6 slices day old focaccia
½ c red wine vinegar
2 cloves garlic, finely chopped
½ c extra virgin olive oil
½ cup goat cheese
2 bunches grilled asparagus cut into 1 inch pieces
10 ea red cherry tomatoes, halved
10 ea yellow cherry tomatoes, halved
1 small red onion, thinly sliced
½ kalamata olives, pitted
2 tablespoons capers, drained and chopped
8 basil leaves, cut into thin ribbons
1 bunch arugula
On a hot grill toast the focaccia bread on both sides until charred about 1 minute per side.
Remove from the grill, let cool and cut into 1 inch cubes
Whisk together the vinegar, garlic, goat cheese until combined.
Add the asparagus, red and yellow tomatoes ,red onion, capers, olives, grilled bread and basil and mix until well combined. Season with salt and pepper to taste
Let sit at room temperature for 20 minutes and add arugula just before serving.