asparagus, avocado and slow-roasted tomato salad Another contemporary dish from our friends at the Repast Restaurant in Atlanta. serves 8 ingredients 84 plum tomatoes 7 tablespoons olive oil, divided 1 tablespoon minced garlic 1/2 teaspoon dried thyme leaves 1/4 teaspoon salt, divided 1/4 teaspoon ground black pepper, divided 1 bunch (about 24 stalks) asparagus, trimmed 1/4 cup thinly sliced scallions (green onions), green part only 3 tablespoons sherry vinegar 2 ripe Avocados from Mexico, halved and pitted instructions - Preheat oven to 250°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 2-1/2 hours; set aside. - Meanwhile, cut asparagus into thirds crosswise. Cook asparagus in 1-inch 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. Yields 8 portions. Per Serving 205 calories, 2.5 grams protein, 19.5 grams fat, 8 grams carbohydrate
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