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Summer IPA Panzanella Salad

Servings 4 -6 servings

Ingredients
  

  • 1 baguette stale
  • ½ lbs asparagus chopped
  • 5 tablespoons unsalted butter
  • 3 tablespoons IPA beer
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon garlic powder
  • 2 large heirloom tomatoes chopped
  • 3 tablespoons chopped green onions or chives, or the green parts of Spring onions
  • 3 leaves basil chopped
  • ½ cup .5 ounces parmesan, grated with a microplane
  • salt and pepper to taste

Instructions
 

  • Preheat the oven to 400F.
  • Cut the baguette into small cubes, add in an even layer to a baking sheet. Add the asparagus to the pan.
  • Melt the butter, stir in the IPA beer, drizzle over the bread and asparagus, sprinkle with salt, pepper, and garlic powder.
  • Bake for 15 minutes or until the bread has toasted.
  • Add the chopped tomatoes to a large serving bowl. Add the asparagus, bread cubes, green onions and basil. Toss to combine, sprinkle with parmesan cheese. Salt and pepper to taste.