ASPARAGUS-PARMESAN SALAD WITH GARLIC CROUTONS

serves 4 as a first course or 2 as a main course

Ingredients

4 tablespoons olive oil, divided
Kosher salt/fresh-ground pepper/crushed red pepper
2-3 slices whole grain-seeded artisan bread, cut into 1-inch pieces
3 cloves garlic, minced
½- pound 8 ounces asparagus, trimmed, cut into 1-inch pieces
3 cups mixed greens
12 cherry tomatoes
2 tablespoons chopped kalamata olives, optional
1 tablespoon red wine vinegar or more to taste.
12 large shards Parmesan-use vegetable peeler

Instructions

In a large skillet, heat 2 tablespoons of the olive oil over medium flame with a pinch each salt, pepper, and crushed red pepper; add pieces of bread and brown on both sides. Stir in garlic and let cook 1-2 minutes. It's ok if it takes on some color or becomes a bit crispy. Remove bread and garlic to a salad bowl.
Add asparagus and 3-4 tablespoons of water to the same skillet. Season the asparagus with a sprinkle each of salt and pepper. Let cook 2-3 minutes, stirring, or until just barely tender. Drain well and add asparagus to bowl with the croutons. Stir in greens, tomatoes, and olives, if using. Drizzle with red wine vinegar and sprinkle with a little salt and pepper. Toss and let sit a minute or so. Drizzle with the other two tablespoons of olive oil; toss. Taste and adjust seasonings, oil and vinegar as necessary. Garnish with the Parmesan shards. Happily munch.

Notes

COOK'S NOTE: If making this a day ahead for the holiday or taking to a potluck: Make the croutons and garlic first; cool and store in a small container. Next, cook asparagus; drain, cool, store in another container. Shred the parmesan and store in a plastic bag. Take the remaining ingredients with you to prepare and toss in a large bowl just before eating. Doubles easily. (If you have guests who are vegan or gluten-free, it is easy to leave out either the cheese or the bread; the salad will then be fine for everyone.)