Spring Panzanella Salad

SAH mom, dear husband, dear daughter, dear twin sons, floppy eared fur-baby. Love to teach, garden, cook, sew and craft, occasional computer geek for children!!

subheading: For the Salad:

8 cups cubed artisan bread cut into ½-inch pieces

1 Half Stick ¼ cup Land O Lakes® Butter with Olive Oil & Sea Salt, melted

1 teaspoon finely chopped chives

1 teaspoon finely chopped parsley

1 large bunch asparagus ends trimmed and cut into 1-inch pieces

1 tablespoon olive oil

Salt and freshly ground black pepper to taste

3 cups baby arugula

1 cup fresh or frozen peas thaw peas if using frozen

½ cup crumbled feta cheese

subheading: For the Lemon Dressing:

⅓ cup olive oil

2 tablespoons fresh lemon juice

1 teaspoon white or golden balsamic vinegar

½ teaspoon honey

1 tablespoon minced shallot

1 clove garlic minced

Salt and freshly ground black pepper to taste

subheading: Garnish:

1 tablespoon chopped chives

1 tablespoon chopped parsley

Directions at twopeasandtheirpod.com

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