Spring Panzanella Recipe | Michael Chiarello | Food Network

Ingredients

• 2 pounds medium asparagus
• 1/2 cup freshly chopped basil leaves
• 8 tablespoons extra-virgin olive oil, divided
• Sea salt, preferably gray salt and freshly ground black pepper
• Panzanella Croutons, recipe follows
• 2 cups fresh or frozen English peas, boiled until tender and drained
• 1 cup thinly sliced green onion or spring onion
• 3 tablespoons plus 1 teaspoon fresh lemon juice, divided
• 1/2 head radicchio, ribbon-cut, soaked, drained, and dried
• 2 cups whole baby spinach leaves or arugula
• Wedge ricotta salata cheese
• 1/2 cup unsalted butter
• 12 cups crust-free cubed day-old bread (1/2-inch cubes)
• 3/4 cup finely grated Parmesan