Spring panzanella recipe
 This is a wonderful salad to enjoy in the months of spring, with seasonal ingredients such as asparagus. 450g/1lb day-old country or sourdough bread, crusts removed, torn into 2.5cm/1in pieces5 tbsp extra virgin olive oil 450g/1lb day-old country or sourdough bread, crusts removed, torn into 2.5cm/1in pieces 5 tbsp extra virgin olive oil 1 tbsp finely chopped shallot2 tbsp red wine vinegar6 tbsp extra virgin olive oil 1 tbsp finely chopped shallot 2 tbsp red wine vinegar 6 tbsp extra virgin olive oil ½ red onion, thinly sliced 1 tbsp red wine vinegar675g/1lb 8oz asparagus, woody ends removed, cut into 4cm/1½in diagonal pieces24 large mint leaves, torn into small pieces85g/3oz feta salt and freshly ground black pepper ½ red onion, thinly sliced 1 tbsp red wine vinegar 675g/1lb 8oz asparagus, woody ends removed, cut into 4cm/1½in diagonal pieces 24 large mint leaves, torn into small pieces 85g/3oz feta salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 4. To make the croûtons, toss the bread pieces in the oil to coat. Spread out in a single layer on a baking tray and toast for about 18–22 minutes, turning after 10 minutes so they brown evenly. Bake until golden brown and crunchy. Season with salt and pepper and leave to cool. For the red wine vinaigrette, place the shallot and vinegar in a bowl for 15 minutes to infuse. Add a generous pinch of salt, a small pinch of pepper and the oil. Stir to combine. For the panzanella, toss the onion with the vinegar in a small bowl and leave for 20 minutes to infuse. Bring a large saucepan of salted water to the boil. Blanch the asparagus for about 3½ minutes, or until just tender. Drain and leave to cool on kitchen paper. Place half the croûtons in a large salad bowl and toss with half of the vinaigrette. Leave to sit for about 10 minutes. Add the remaining croûtons, asparagus and infused onions to the salad bowl. Add the mint leaves and crumble in the feta. Dress with the remaining vinaigrette, season with salt and pepper, toss and serve. Preheat the oven to 200C/180C Fan/Gas 4. Preheat the oven to 200C/180C Fan/Gas 4. To make the croûtons, toss the bread pieces in the oil to coat. Spread out in a single layer on a baking tray and toast for about 18–22 minutes, turning after 10 minutes so they brown evenly. Bake until golden brown and crunchy. Season with salt and pepper and leave to cool. To make the croûtons, toss the bread pieces in the oil to coat. Spread out in a single layer on a baking tray and toast for about 18–22 minutes, turning after 10 minutes so they brown evenly. Bake until golden brown and crunchy. Season with salt and pepper and leave to cool. For the red wine vinaigrette, place the shallot and vinegar in a bowl for 15 minutes to infuse. Add a generous pinch of salt, a small pinch of pepper and the oil. Stir to combine. For the red wine vinaigrette, place the shallot and vinegar in a bowl for 15 minutes to infuse. Add a generous pinch of salt, a small pinch of pepper and the oil. Stir to combine. For the panzanella, toss the onion with the vinegar in a small bowl and leave for 20 minutes to infuse. For the panzanella, toss the onion with the vinegar in a small bowl and leave for 20 minutes to infuse. Bring a large saucepan of salted water to the boil. Blanch the asparagus for about 3½ minutes, or until just tender. Drain and leave to cool on kitchen paper. Bring a large saucepan of salted water to the boil. Blanch the asparagus for about 3½ minutes, or until just tender. Drain and leave to cool on kitchen paper. Place half the croûtons in a large salad bowl and toss with half of the vinaigrette. Leave to sit for about 10 minutes. Place half the croûtons in a large salad bowl and toss with half of the vinaigrette. Leave to sit for about 10 minutes. Add the remaining croûtons, asparagus and infused onions to the salad bowl. Add the mint leaves and crumble in the feta. Dress with the remaining vinaigrette, season with salt and pepper, toss and serve. Add the remaining croûtons, asparagus and infused onions to the salad bowl. Add the mint leaves and crumble in the feta. Dress with the remaining vinaigrette, season with salt and pepper, toss and serve.