Grilled Asparagus & Panzanella Salad

2 lb asparagus, ends trimmed

2 Tablespoons olive oil

1/2 teaspoon kosher salt

2 cups grape tomatoes, halved

1 small or half a large day old, baguette, cut into 1" cubes

1/4 cup fresh basil, torn into pieces

3 oz goat cheese, crumbled

Vinaigrette

2 teaspoons garlic, minced

3 Tablespoons balsamic vinegar

1 teaspoon honey

1 Tablespoon shallots, minced

1 Tablespoon fish sauce*

1 cup olive oil

Whisk together the garlic, shallots, balsamic, honey and fish sauce. Slowly add the olive oil. In a bowl, add the bread cubes, basil and the grape tomatoes. Pour 1/4 cup of the dressing over the bread salad and set aside.

Toss the asparagus with the olive oil and salt. Oil the grill rack on your barbeque and grill asparagus until just cooked. Remove the asparagus and place on a platter. Drizzle the asparagus with some of the dressing and top with the bread salad mixture. Add more dressing, if desired (there will be dressing left over) and top the salad with the crumbled goat cheese.

*Fish sauce can be found in Asian food stores.

For great recipe ideas, please visit www.windsetfarms.com