Spring Panzanella Salad

2 pounds medium asparagus
1/2 cup freshly chopped basil leaves
8 tablespoons extra-virgin olive oil, divided
Sea salt, preferably gray salt and freshly ground black pepper
Panzanella Croutons, recipe follows
2 cups fresh or frozen English peas, boiled until tender and drained [I just thawed frozen peas]
1 cup thinly sliced green onion or spring onion
3 tablespoons plus 1 teaspoon fresh lemon juice, divided
1/2 head radicchio, ribbon-cut, soaked, drained, and dried
2 cup whole baby spinach leaves or arugula

Panzanella Croutons

1/2 cup (4 ounces) Earth Balance (or other non-dairy) margarine
12 cups (about 2 pounds) crust-free cubed day-old bread (1/2-inch cubes)
1/4 – 1/3 cup nutritional yeast, or vegan Parmesan