Bread and Asparagus Salad

Place the bread cubes on a baking sheet, spray with nonstick cooking spray and bake in a preheated 400ºF oven for 10 minutes.

Add 1 tablespoon of the olive oil to a pan and, on low heat, saute the shallot and garlic for about 10 minutes or until tender and translucent. Add the tomatoes and continue sautéing for another few minutes until they have broken down a bit. You can also mash them down a bit with a fork.

In a bowl, make the dressing by whisking together the remaining tablespoon of olive oil, lemon juice, mayonnaise and herbs. Add the sliced asparagus and the sauteed onion and tomato mixture. Mix in the croutons and allow the salad to sit for about 20 minutes so that the bread can absorb the dressing. Season to taste and toss in the cheese.

(Adapted from a recipe by Chef Naomi Pomeroy.)