May 13, 2012
Page 292, Henry
B and I have a strong love of panzanella and it is a regular summer evening meal with tomatoes from the garden. Imagine my joy at finding a spring panzanella recipe that uses all of the amazing vegetables of the season – asparagus and peas and fava beans. I am still unable to find a source for fava beans, so edamame stood in again to perfect effect. Add some crusty ciabatta toasted with oil and shallots, a white balsamic vinegarette, and a handful of torn basil and it was a perfect Sunday afternoon lunch – complete with a glass of delicious white wine – on the back deck.