Roasted Tomato and Asparagus Salad

1. 1

   Preheat the oven to 425 degrees F. Arrange the racks in the middle of the oven.

2. 2

   Lay the tomatoes out in a single layer in a shallow 2-quart casserole dish.

3. 3

   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.

4. 4

   Roast in the oven for 15 minutes.

5. 5

   Remove tomatoes from the oven and arrange the asparagus in a single layer over the tomatoes.

6. 6

   Drizzle with the remaining olive oil, and season with salt and pepper.

7. 7

   Return the casserole to the oven, and roast for 10 to 12 minutes, until the asparagus is crisp and tender.

8. 8

   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.

9. 9

   Season with salt and pepper to taste.

10. 10

    Plate each serving, and top with shaved Parmesan.

11. 11

    Serve immediately.

12. 12

    The cooking time for the asparagus will vary depending on their thickness, so keep an eye on them.

13. 13

    You dont 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.