Day 121

This will become your favorite summer salad.

ASPARAGUS PANZANELLA

Cook 1 pound of Asparagus until bright green and tender.

Place in ice bath.

Drain and cut into 1 inch pieces

Combine in large bowl:

Asparagus

1 Cucumber, peeled and cut into chunks

8-10 cherry Tomatoes, halved

1/2 cup Calamari Olives, pitted and coarsely chopped

1/4 cup Capers

2 cups cubed thick Bread (Rosemary Olive is good)

(if it is stale, you may place it in a bowl of water,

then squeeze the water out of the bread and crumbled it into the bowl)

Add your favorite vinaigrette

I use Oil, Balsamic Vinegar and Salt and Pepper.

Devour!

A little chopped red onion may be added.

Use a really good bread - it makes a huge difference.