Spring Panzanella with Asparagus
Ingredients
- 4 large eggs
- Four thin slices of peasant bread, torn into 1-inch pieces
- 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing
- 2 pounds fat asparagus, peeled
- 1/4 cup red wine vinegar
- Salt
- Freshly ground pepper
- 2 cups packed young mustard greens or chicory
- 1/2 small red onion, thinly sliced
- 1/4 pound ricotta salata, thinly sliced and crumbled
- 1 watermelon radish or 2 large red radishes, very thinly sliced
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