Spring Panzanella

This was heaven.  My pregnant taste buds may not be the most reliable right now, but I'm pretty sure everyone else will find this as delicious as I did.  I may have found myself a new signature salad.  Bonus: it is satisfying enough to serve as a main dish.

Credit: fresh365online.com
(http://www.fresh365online.com/recipes/2009/4/6/spring-panzanella.html)

Spring Panzanella
serves 4

1/2 loaf day-old French bread, cut into 1" cubes*
4 T olive oil
salt and pepper, to taste
1 small bunch asparagus, tough ends trimmed
1 medium leek, sliced thin
1/2 small red onion, chopped
1 15.5-oz can cannellini beans, drained and rinsed**
1 c wild arugula (or other spring greens)
1 T fresh mint leaves, chopped
2-3 T fresh basil leaves, chopped
2 cloves garlic, minced
1/3 c olive oil
1/4 c white wine vinegar

Arrange bread cubes on a baking sheet in a single layer.  Drizzle with 4 T olive oil and season generously with salt and pepper.***  Broil 2 minutes, turn, and broil an additional minute, until golden brown.  Let cool.

Bring a small saucepan of water to a boil and add asparagus.  Boil one minute, drain and run under cold water to stop cooking.  Chop into 1" pieces and transfer to a large serving bowl.  Add bread cubes, leek, red onion, beans, arugula, mint, basil and garlic.  Toss with olive oil and white wine vinegar.  Season to taste with salt and pepper.****

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*I used the Rosemary Garlic loaf from Costco.
**I used Garbanzo beans.
***I tossed the bread cubes with not only olive oil and salt and pepper, but Parmesan cheese as well, with satisfying results.
****I also added fresh squeezed lemon juice to the finished salad, which gave it a bit more zing.