1 lb. medium asparagus
4 cups Panzanella croutons
1 cup whole spinach leaves or arugula
1/4-head radicchio, ribbon-cut
1 bunch fresh basil
1/2-cup green onion, thinly sliced
1 cup fresh or frozen petite peas
4 Tbs. extra-virgin olive-oil
Gray salt
freshly-ground black pepper
wedge of ricotta salata cheese
Directions:
Holding an asparagus spear in both hands, bend the spear until it breaks naturally at the point where the spear becomes tough. Save the tough ends. Repeat with the remaining asparagus. Cut off tender tips and reserve.
Bring a large pot of salted water to a boil over high heat.
Add the asparagus tips and ends and cook briefly, until they lose their raw taste and are a bright green. Lift them out with a sieve or skimmer and let cool.
In a large bowl combine the croutons, asparagus tips, spinach, radicchio, basil and green onion.
Place the peas in a blender. Add the olive oil. Puree until smooth. Add the asparagus ends and puree again, adding more oil when necessary to create a smooth paste.
Toss the pea puree with the ingredients in the bowl. Season with salt and pepper.
Shave some of the ricotta salata over the top. Serve immediately.
)
