Serves 4

• 1 bunch Asparagus
• 2-3 Radishes, sliced thinly
• 6 one-half-inch-thick slices Bread, torn into 1-inch chunks
• 6-8 Small Vine Tomatoes, cut into quarters
• 2 cups Arugula, washed and roughly chopped
• 1 medium Red Onion, sliced
• 2 Tbsp Red-Wine Vinegar
• 3 Tbsp Olive Oil
• Salt and freshly ground Black Pepper

Snap off and discard the tough ends of asparagus. Bring a medium saucepan of salted water to a boil; prepare an ice bath. Cook asparagus until bright green and just tender, 2 to 3 minutes. Transfer immediately to ice bath. Drain; place on a clean kitchen towel.

Spread torn bread on a baking sheet drizzle with olive oil and bake in the oven until lightly toasted.

In a large bowl, combine asparagus, radishes, tomatoes, red onion, arugula, and bread; toss to combine. In a small bowl, whisk together red-wine vinegar and olive oil; season with salt and pepper. Pour vinaigrette over asparagus mixture, and toss until well coated. Let sit until bread absorbs juices, and serve.