asparagus on table

What You'll Need:

  • ¼ pound boule, flatbread or cornbread, cut or torn into ½-inch cubes
  • ¼ red onion, julienned
  • ¾ cups shelled English peas
  • ½ cup extra-virgin olive oil
  • ¼ cup red wine vinegar
  • 2 teaspoons minced garlic
  • Salt and qepper
  • 4 French market carrots, thinly sliced
  • ½ pound asparagus, cut into ½-inch pieces 
  • 1 cup sunflower sprouts
  • 2 tablespoons pistachios, crushed


Heat a saute pan until hot, add oil to coat the bottom of the pan, saute onion, asparagus, and carrot until tender, then add peas and heat through. Taste and season. Place the bread in a large bowl and add the vegetables. Add the vinaigrette ingredients to a small canning jar and make sure the lid is on tightly. Mix together and add to the bread and vegetable mixture and toss to combine. Taste and reseason, then add the sprouts. Mound the salad on plates and top with the crushed pistachios.