Asparagus, Avocado and Slow-Roasted Tomato Salad recipe
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Ingredients
- 4 plum tomatoes 7 tablespoons olive oil, divided 1 tablespoon minced garlic ½ teaspoon dried thyme leaves ¼ teaspoon salt, divided ¼ teaspoon ground black pepper, divided 24 asparagus spears, trimmed ¼ cup thinly sliced scallions (green onions), green part only 3 tablespoons sherry vinegar 2 ripe Avocados from Mexico, halved and pitted
Nutrition Info
- 204.2 caloriescarbohydrate: 8.1 gcholesterol: : -fat: 19.3 gfiber: 4.9 gprotein: 2.5 gsaturatedFat: 2.7 gservingSize: -sodium: 80 mgsugar: 2.1 gtransFat: : -unsaturatedFat: : -
Directions Asparagus, Avocado and Slow-Roasted Tomato Salad
Directions
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Preheat oven to 250 degrees F. Line rimmed baking sheet with parchment paper.
Core and cut tomatoes in quarters lengthwise, squeeze out seeds. Place, cut side up, on baking sheet.
In small bowl, combine 1 tablespoon of the olive oil, the garlic, thyme, 1/8 teaspoon each salt and pepper, sprinkle over tomatoes. Roast, turning occasionally, until very soft and shriveled, about 2 and a half hours, set aside.
Meanwhile, cut asparagus into thirds crosswise. Cook asparagus in 1 inch of lightly salted water until bright green and firm, 3 to 5 minutes, rinse with cold water, drain well. In small bowl, toss asparagus with 2 tablespoons of the olive oil and the scallions, set aside.
To prepare dressing: In small bowl, stir remaining 4 tablespoons olive oil, the vinegar, remaining 1/8 teaspoon each salt and pepper, set aside. To serve: With a large spoon, scoop Avocado from shells, cut each half into 8 slices lengthwise. On each of 8 salad plates, place asparagus and tomatoes in rows, top with Avocado slices. Stir dressing, drizzle over salads.