Spring Bread Salad

1 lb. medium asparagus, tough ends discarded
1/4 cup chopped fresh basil
4 Tbsp. extra virgin olive oil, divided
1/2 tsp. salt, preferably gray sea salt
1/4 tsp. freshly ground black pepper
1-3/4 cups (7 oz.) Sargento® Bistro® Blends Shredded Mozzarella Cheese with Sun-Dried Tomatoes & Basil, divided
1/4 cup unsalted butter
6 cups cubed day-old Italian bread (1/2-inch cubes)
1 cup fresh or frozen English peas, simmered until tender and drained
1/2 cup thinly sliced green onions
1-1/2 Tbsp. plus 1/2 tsp. fresh lemon juice, divided
1 cup packed baby spinach leaves or arugula

Cut off the tender tips from asparagus. Bring a large pot of salted water to a boil over high heat. Add the asparagus tips and cook 2 minutes or until crisp-tender. Use a slotted spoon to transfer to a bowl of cold water and set aside. Add the remaining portion of the asparagus spears and cook until tender enough to puree, about 7 minutes. Drain well; transfer to a food processor or blender; puree until smooth. Add basil, 3 tablespoons of the olive oil, and salt and pepper. Puree until smooth.
Melt the butter in a large skillet over medium-high heat and cook until it foams. Add the bread cubes and toss to coat with the butter. Transfe the bread to a greased 15 x 10-inch jellyroll pan or baking sheet. Immediately top with 3/4 cup cheese. Toss well. Bake in a preheated 350°F oven 15 minutes, stirring once or twice, until the croutons are crisp and lightly browned. Let cool.
In a large bowl, combine the croutons, asparagus tips, peas and green onion. Add asparagus puree; toss to coat well. Add 1-1/2 tablespoons of the lemon juice; toss well and transfer mixture to a serving platter. In another bowl, combine spinach, remaining 1 tablespoon olive oil, remaining 1/2 teaspoon lemon juice, and salt and pepper to taste. Toss well; arrange over crouton mixture. Top with remaining 1 cup cheese.