Ingredients for 4 people:8 slices homemade-style bread1 bunch of green asparagus (140 g)150 g freshly shelled peas120 g baby spinach leaves140 g fresh pecorino cheese (diced)2 spring onions (100 g)2 sprigs of fresh thyme2 cloves of garlic14 tbsp Extra Virgin Olive Oil salt pepper
Cut the bread into pieces measuring roughly 1 cm and put them in a large bowl with 6 tablespoons of olive oil, the cloves of garlic, the cleaned and thinly sliced spring onions, the thyme leaves and a pinch of salt. Stir well and then transfer the mixture into a heavy-bottomed frying pan, greased with 2 tablespoons of olive oil. Put it on the stove and cook gently over a medium heat (removing the garlic as soon as it browns). When the bread is golden brown all over, put the ingredients of the pan back in the bowl and set aside. Cut the tough white part off the asparagus spears, wash thoroughly and chop them. Heat 4 tablespoons of olive oil in the pan in which you cooked the bread, add the pieces of asparagus, season with salt and stir. Now add the peas, stir again, pour in a small cup of hot water and put the lid on the pan. After 5 minutes add the spinach as well, season with salt and pepper, and continue cooking until the spinach leaves begin to soften, then turn off the heat and leave to cool. When the vegetables are lukewarm, transfer them and their juices into the bowl with the bread together with the diced pecorino cheese. Season with 2 tablespoons of olive oil, give everything a good stir, taste and, if necessary, add salt and pepper. Now the Panzanella is ready to serve!