Pea Asparagus and Herb Panzanella

Ingredients

• 2 shallots, minced
• 2 garlic cloves, minced
• 2/3 cup (5 fl. oz./160 ml) buttermilk
• 1/3 cup (3 fl. oz./80 ml) plus 2 Tbs. extra-virgin olive oil
• 3 Tbs. white wine vinegar
• Grated zest of 1/2 lemon
• 1/4 cup (1/3 oz./10 g) chopped mixed fresh herbs, such as dill, mint, basil and parsley
• Kosher salt and freshly ground pepper
• 12 oz. (375 g) sugar snap peas, trimmed, half thinly sliced on the diagonal and the rest halved crosswise
• 10 green onions, white and light green portions, thinly sliced on the diagonal
• 1 Tbs. plus 1/2 cup (4 fl. oz./120 ml) extra-virgin olive oil
• 1 bunch asparagus, ends trimmed, stalks cut on the diagonal into 2-inch (5-cm) pieces
• 1 cup (5 oz./155 g) fresh or thawed frozen English peas
• Kosher salt and freshly ground pepper
• 12 oz. (375 g) sourdough bread, torn into 1- to 2-inch (2.5- to 5-cm) pieces
• 8 oz. (250 g) feta cheese, preferably sheep’s milk, broken into 1-inch (2.5-cm) chunks
• 4 radishes, thinly sliced on a mandoline
• 1 cup (1 oz./30 g) packed mixed fresh herb leaves, such as dill, mint, basil and parsley, roughly torn

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