spring panzanella

INGREDIENTS

• 1/4 cup olive oil
• 2 cloves garlic, finely chopped
• 6 cups day-old bread, crust removed, cubed
• 6 tablespoons finely grated Parmesan, plus more for garnish
• Salt and freshly ground black pepper
• Half a red onion, finely diced
• 2 to 2 1/2 tablespoons champagne or white wine vinegar
• Juice of half a lemon
• 1/2 teaspoon Dijon mustard
• 4 large leeks
• 2 teaspoons salt
• 1 pound asparagus
• 1 19-ounce can of white beans, rinsed and drained or 1 1/2 cups cooked white beans