Panzanella with Asparagus and Eggs Panzanella with Asparagus and Eggs

Food styling by David Grenier | Prop styling by Carolyn Souch Image by: Jeff Coulson

Grilling the bread and asparagus adds smoky flavour to this Italian bread salad. For best results, use day-old sourdough bread—it becomes extra crispy when cooked on the grill.

  • Prep time 15 minutes
  • Total time 15 minutes
  • Portion size 4 servings
  • Credits : Canadian Living Magazine


Dijon Dressing:


Salad: In saucepan, add eggs and enough water to cover by at least 1 inch (2.5 cm); bring to boil. Reduce heat; boil gently for 4 minutes. Remove from heat and let stand for 4 minutes. Drain and run eggs under cold water for 2 minutes; drain. (Make-ahead: Refrigerate for up to 2 days.) Peel eggs and halve lengthwise; sprinkle with salt and pepper. Set aside.

Brush both sides of bread with oil. Place bread and asparagus on greased grill over medium-high heat; close lid and grill, turning once, until asparagus is tender and slightly grill-marked and bread is grill-marked, about 7 minutes. Rub both sides of bread with cut sides of garlic; discard garlic. Let cool slightly; cube bread and halve asparagus crosswise.

In large bowl, gently toss together bread, asparagus, avocado, tomatoes, red onion and basil.

Dijon Dressing: Meanwhile, in small bowl, whisk together oil, vinegar, mustard, salt and pepper.

To finish: Toss bread mixture with dressing to coat. Top with eggs.

Nutritional facts per serving: about

  • Fibre 6 g
  • Sodium 443 mg
  • Sugars 4 g
  • Protein 13 g
  • Calories 330.0
  • Total fat 20 g
  • Potassium 556 mg
  • Cholesterol 216 mg
  • Saturated fat 4 g
  • Total carbohydrate 27 g


  • Iron 21.0
  • Folate 88.0
  • Calcium 7.0
  • Vitamin A 20.0
  • Vitamin C 25.0
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Lunch & Dinner

Panzanella with Asparagus and Eggs