Asparagus and Tomato Panzanella Recipe

Ingredients

• 1 pound asparagus, tough ends trimmed
• 2 cups cherry tomatoes, halved
• 3 cups stale bread, torn into bite-sized pieces
• 1 small red onion, thinly sliced
• 1/2 cup fresh basil leaves, torn
• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 clove garlic, minced
• Salt and pepper to taste