Roasted Asparagus Panzella

• 1 lb. fresh asparagus, trimmed and cut into bite-sized pieces
• 2 T. olive oil
• 2 c. hearty bread cubes -- about 1" cubed
• 8 oz. grape tomatoes, halved
• 1 c. halved and sliced cucumber
• 1/2 c. sliced green onions
• 1 yellow pepper, sliced and chopped
• 2 c. sliced green beans, steamed
• 1 c. kalamata olives
• 1/2 tsp. finely minced garlic
• 2/3 c. olive brine
• 1/3 c. olive oil
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper

Toss the prepared asparagus and 2 tablespoons of olive oil together and place in a shallow baking pan. Roast for 20 minutes in a 400 degree oven or until tender and lightly browned. Allow to cool.

Toast the bread cubes until golden, but not brown. Place the bread cubes and asparagus into a large serving bowl. Add the remaining vegetables (tomatoes through olives).

Combine the garlic, olive brine, olive oil, salad and pepper in a small bottle and shake vigorously to combine. Drizzle the dressing over the vegetables and bread and toss well to mix and coat evenly. Serve immediately.

• Yields: 6 servings
• Preparation Time: 30 minutes