Spring Panzanella

Bahan-bahan (4 porsi)

• 1 small (8-ounce) sourdough loaf, torn into bite-sized croutons (about 6 cups croutons)
• 1 bunch asparagus, sliced into 2-inch pieces (with tough ends discarded)
• 3 tablespoons olive oil, divided
• fine sea salt and freshly-ground black pepper
• 3 ounces baby arugula
• 3 mini cucumbers, sliced
• 5 radishes, thinly sliced
• 1 cup roughly-chopped fresh herbs (I used a mix of basil, dill and mint)
• 1/2 cup crumbled feta cheese
• 1 batch shallot vinaigrette