Meal Kit

Asparagus Panzanella Primavera

and creamy dill dressing

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Eggs, Wheat, Soy

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

“Panzanella” may sound like an old-fashioned dance or something you'd name a kitten, but it's pretty much a synonym for fresh and flavorful. Hailing from Tuscany, panzanella is a summer salad of tomatoes and soaked bread that we've expanded and tweaked here. Asparagus, sugar snap peas, and cucumbers join the traditional grape tomatoes and sourdough. We also break tradition by topping the fresh veg with a creamy dill dressing that's lip-smacking good.

In Your Box (serves 2)

  • 6 oz. Carrot
  • 5 oz. Asparagus
  • Info
    2 Sourdough Bread Slices
  • 2 Dill Sprigs
  • 6 Chive Sprigs
  • 2 Persian Cucumbers
  • 6 oz. Grape Tomatoes
  • 3 oz. Snap Peas
  • Info
    1½ oz. Mayonnaise
  • 1 fl. oz. Seasoned Rice Vinegar

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 2 Baking Sheets
  • 2 Mixing Bowls

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients.

    Peel, trim, and cut carrot into very thin slices. (If carrots are 1" diameter or larger, halve before slicing.) Trim woody ends off asparagus and cut into 1" lengths on an angle. Cut sourdough bread into ½" cubes. Mince dill, leaves and stems. Mince chives. Trim cucumbers and cut on an angle into ¼" ovals. Halve grape tomatoes. Remove strings from sugar snap peas, if necessary. Halve sugar snap peas lengthwise.

  2. 2

    Roast the Asparagus and Carrot

    Place carrot and asparagus on one prepared baking sheet. Add 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Toss to coat and spread into a single layer. Roast until asparagus is crisp tender and carrot slices are just beginning to brown, 11-13 minutes. While vegetables roast, make croutons.

  3. 3

    Make the Croutons

    In a large mixing bowl, add 1½ Tbsp. olive oil and bread cubes and toss to coat. Place bread cubes on second prepared baking sheet and spread into a single layer. Bake until golden brown and crunchy, 6-8 minutes. Reserve bowl; no need to wipe clean. While croutons bake, make dressing.

  4. 4

    Make the Creamy Dill Dressing

    In a small mixing bowl, combine mayonnaise, half the seasoned rice vinegar (reserve remaining for vegetables), dill, chives, and a pinch of salt and pepper.

  5. 5

    Toss the Salad

    Place cucumbers, grape tomatoes, sugar snap peas, remaining seasoned rice vinegar, 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper in reserved mixing bowl. Add toasted croutons and toss.

  6. 6

    Plate the Dish

    Place salad on plate and top with roasted vegetables. Drizzle with the creamy dill dressing or serve on the side.

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