Spring Panzanella [Bulkbites.com]

• Servings: 4
• Time: 55 minutes

White beans are extremely healthy and therefore can be included in your diet. Besides providing you detoxifying molybdenum, white beans are also an excellent source of antioxidants. White beans also contain lots of protein and fiber. The alpha-amylase produced by them help in regulating storage of fat in the body. White beans also supply our body with essential minerals like magnesium. Asparagus too is healthy as it is rich in protein and fiber. It provides immunity to our body and aids in digestive processes. The anti-inflammatory compounds present in them helps protect you from different types of heart diseases and type II diabetes.

Nutrition

• calories: 813
• protein: 34
• carbs: 138
• fat: 16
• saturated fat: 3.01
• polyunsaturated fat: 1.77
• monounsaturated fat: 10.33
• cholesterol: 7
• sodium: 337
• potassium: 787
• dietary fiber: 8.67
• sugars: 5.64
• vitamin a: 124
• vitamin c: 29
• calcium: 237
• iron: 7
• magnesium: 0
• complex carbs: 123.69
• other fats: 0.89

Ingredients

• 0.24 cup Oil, olive, salad or cooking
• 1 dash Salt, table
• 1 dash Spices, pepper, black
• 0.52 fruit without seeds Lemons, raw, with peel
• 6 tbsp Cheese, parmesan, dry grated, reduced fat
• 2 cloves Garlic, raw
• 4 leek Leeks, (bulb and lower leaf-portion), raw
• 8 1/2 loaf day old bread
• 1.52 cup Beans, white, mature seeds, cooked, boiled, with salt
• 0.52 1 cup sliced Purple onions
• 3 cup Asparagus, raw
• 0.52 tsp Dijon Mustard
• 2.52 1 tbsp champagne vinegar

Instructions

• Set the oven temperature to 400 degrees Fahrenheit.
• Mix garlic, bread cubes, salt, pepper, parmesan cheese and olive oil in a large bowl.
• Once the ingredients are mixed well, transfer them to a baking sheet.
• Bake until the croutons are lightly colored and crisp. Keep them aside for cooling.
• Mix onions, lemon juice and vinegar in a small bowl and keep it aside for a minute. Then add Dijon mustard and olive oil and mix again well. Keep it aside.
• Trim root ends and cut off the green tops of leeks. Then cut leek lengthwise in half and wash them using cold water to remove sand.
• Cover leeks in cold water in a large skillet. Now add salt and simmer for 15 minutes or until leeks become tender.
• Without draining water, transfer the leeks into bowl containing cold water so that leeks stop cooking. Now remove leeks from the bowl and pat dry using paper towels.
• Remove the tough ends of asparagus and cook it in boiling water.
• Once asparagus is cooked, transfer it in a bowl containing cold water, drain and pat it dry.
• Cut asparagus and leeks into segments of one-inch each. Place the pieces in a large bowl and mix them with cooled parmesan croutons and beans.
• Pour vinaigrette in the bowl and toss well.
• Season it with salt and pepper.
• Serve immediately.