Mix all the ingredients of the dressing, season with salt and freshly ground black pepper, remove well and book.
Preheat the grill. Put the tomatoes with the cut up on a baking sheet, paint them with oil and sprinkle on top of a little sugar, salt and pepper. Put the tray in the top of the oven (leaving a minimum of 3 cm between tomatoes and grill) and arm them during 7 minutes, turning them around once, until they brown up and become soft. Turn off the grill and keep the tomatoes warm.
While, bring a little water to the boil in a casserole and strain the asparagus over a strong heat 1 to 2 minutes, or until they shine and are al dente. Drain.
Mix the beans well in a bowl with three-quarters of the dressing.
Spread lettuce and escarole leaves with roasted tomatoes and asparagus on Christmas dishes, put a few tablespoons of beans on top, sprinkle with oregano and spray with the rest of the dressing.
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