Panzanella with green vegetables

Preheat the oven to 180 ° C. Tear the bread into pieces of about 3 cm and scoop in a roasting tin with the shallots, half of the olive oil, salt and pepper.

Bake the bread in the middle of the oven for about 15 minutes until it is golden brown and crispy.

Boil the peas and broad beans with salt al dente and let them drain.

Allow the broad beans to cool slightly and remove the outer skins between thumb and forefinger (double caps).

Cut the bottom pieces of the asparagus and cook the asparagus in 3-4 minutes until al dente. Rinse cold water and let it drain. Halve the asparagus if necessary.

Scoop the bread into a bowl. Add the asparagus, peas, broad beans, half of the basil, garlic and ricotta. Season with salt and pepper.

Pour the remaining olive oil and balsamic vinegar over it and mix the salad lightly. Garnish with the rest of the basil and Parmesan cheese.