Asparagus Panzanella

Directions

1. 1
   Preheat oven to 350°F.
2. 2
   In a large bowl, toss the bread cubes with 3 tablespoons olive oil and 1/4 teaspoon salt.
3. 3
   Place bread cubes on on baking sheet and toast in oven for 15 minutes, or until they are golden and crunchy. Set aside.
4. 4
   Heat 2 tablespoons olive oil over medium low in a large, deep saute pan.
5. 5
   Saute shallot and garlic for 5 minutes
6. 6
   Add leeks, asparagus and 1 tablespoon water. Cover, turn heat up to medium, and cook for 1 minute.
7. 7
   Add peas. Cover and cook for 1 minute.
8. 8
   Add spinach. Cover and cook for 2 minutes.
9. 9
   Add white wine. Cover and cook for 2 minutes.
10. 10
    Add thyme, basil, pepper and salt.
11. 11
    Place the toasted bread crumbs in a large bowl. Combine with vegetable mixture and all the pan juices. Stir and serve.