Sunday, April 6, 2014

Asparagus, Avocado and Roasted Tomato Salad

This month as part of the Allrecipes Ambassador program, I get to work with fresh Avocados from Mexico. While blogging about it is NOT an assignment this month - I love it when an assignment recipe become a new favorite, and too good NOT to share! This is one of those recipes.

I made this for dinner last night, and served it along side steamed artichokes for a light, fresh, meat-less dinner. My husband and I gobbled this up, and I'm already craving it again!

Asparagus, Avocado and Roasted Tomato Salad
from www.kimscookingnow.blogspot.com
 
Serves 2 as a main dish salad
Serves 4 as a side dish

Ingredients:
6 Roma Tomatoes
4 Tbls Extra Virgin Olive Oil
1 Tbls fresh garlic (chopped)
1-1/2 tsp fresh thyme
1/4 tsp salt (divided)
1/4 tsp fresh ground black pepper (divided)
10 Asparagus spears (trimmed)
1/4 cup thinly sliced green onions (green part only)
1 ripe avocado (halved and pitted)
1 Tbls cooking sherry
1 Tbls white vinegar

Directions:
  1. Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
  2. In a medium bowl, stir together 1 tablespoon of olive oil, garlic, thyme, 1/8 tsp of salt and 1/8 tsp of pepper.
  3. Cut the tomatoes lengthwise into quarters. Remove core and seeds. Add the tomatoes to the olive oil, garlic, thyme mixture and toss lightly to coat all of the tomatoes.
  4. Place tomatoes cut side up on the prepared baking sheet, scraping any remaining olive oil, garlic, thyme mixture from the bowl onto the tomatoes.
  5. Place in the oven and roast for 25 - 30 minutes until soft and slightly shriveled. Remove from the oven and set aside.
  6. Meanwhile, cut the asparagus spears in half. Cook the asparagus in 1" of salted water (3 - 4 minutes) until bright green and crisp-tender. Remove with a tongs and place into a bowl of ice water to cool. Drain well, and dry with paper towel.
  7. Place asparagus and sliced green onion in a bowl. Drizzle with 1 tablespoon of olive oil and toss lightly to coat. Set aside.
  8. To prepare the dressing: In a small bowl, whisk together the remaining 2 tablespoons of olive oil, sherry, vinegar and remaining 1/8 tsp of salt and pepper.
  9. With a large spoon, scoop avocado from shell and slice each half into eight slices, lengthwise. Arrange asparagus, roasted tomatoes and avocado slices on serving plate, scraping any green onions from the bowl on sprinkling on top. Drizzle with dressing and serve immediately.
Adapted from allrecipes
 

I hope you will enjoy this recipe as much as we do!

Buon Appetito!
 


5 comments:

  1. This is gorgeous, Kim! I'm spoiled as I have my own avocado tree, but I never run out of ways to use them and you've just given me another way!! xx

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  2. Thanks Christina! I'm so jealous . . . I would love an avocado tree or a lemon tree! You are a lucky lady. Thanks for stopping by.

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  3. This looks delicious Kim! I bought avocados today thinking of this recipe!

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    1. I think you're going to like it Shelby! It's very light and fresh tasting to me. Perfect for Spring!

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  4. Mash potatoes are a very common dish, but it’s just one kind of recipe. This is very unique. This looks so delicious. Thank you for sharing.

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