Asparagus Panzanella with Parmesan, White Beans and Herbs

Ingredients

• 1 pound asparagus, trimmed and halved on the diagonal
• 8 ounces country-style bread, torn into small bite-size pieces (about 8 cups)
• 6 tablespoons extra-virgin olive oil, divided, plus more to serve
• Kosher salt and ground black pepper
• 1 medium garlic clove, finely grated
• 1 15½-ounce can great northern or cannellini beans, rinsed and drained
• ¼ cup lemon juice
• 2 ounces Parmesan cheese, finely grated (1 cup), plus shaved Parmesan cheese to serve
• 2 cups lightly packed fresh flat-leaf parsley, torn if large
• 1 cup lightly packed fresh mint, torn
• ½ cup lightly packed fresh dill

Instructions

1. 1. Roast the asparagus and oiled bread separately on one sheet pan.
2. 2. Warm the white beans with olive oil, garlic, water, salt, and pepper; add lemon juice.
3. 3. Add asparagus to the beans, then finish toasting the bread with grated Parmesan.
4. 4. Toss the beans, asparagus, Parmesan croutons, parsley, mint, and dill; finish with oil and shaved Parmesan.