Roasted Tomato and Asparagus Salad
This is what we mean about keeping it light and sexy: we all know asparagus is good for us, but it’s also known to be an aphrodisiac. So we’re not only enjoying our holiday but we’re also paving the road to romance. The smokiness of the roasted tomatoes, the tender crispness of the asparagus, and the bitter and sweet flavors of arugula—all of that says L-O-V-E to us.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat the oven to 425 degrees F. Arrange the racks in the middle of the oven.
Step 2
Lay the tomatoes out in a single layer in a shallow 2-quart casserole dish. Toss the tomatoes with half of the olive oil, the sugar, salt, and pepper, and then rearrange the tomatoes to make sure they are cut side up. Roast in the oven for 15 minutes.
Step 3
Remove tomatoes from the oven and arrange the asparagus in a single layer over the tomatoes. Drizzle with the remaining olive oil, and season with salt and pepper. Return the casserole to the oven, and roast for 10 to 12 minutes, until the asparagus is crisp and tender.
Step 4
Remove the asparagus and tomatoes from the oven, and gently toss (while they are still warm) with the arugula and lemon juice in a large bowl. Season with salt and pepper to taste. Plate each serving, and top with shaved Parmesan. Serve immediately.
NOTE
Step 5
The cooking time for the asparagus will vary depending on their thickness, so keep an eye on them. You don’t need to add any more oil to the salad, since the tomatoes are soft and juicy and the vegetables were roasted in oil, which will coat everything just right.
