Warm salad with roasted tomatoes and asparagus

exotic cuisine
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Warm salad with roasted tomatoes and asparagus
Portions 4
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prep time
15 min
cooking time
0 min
total time
25 min
prep time
15 min
cooking time
0 min
total time
25 min
  • 500g of tomatoes for, splits in half
  • 1 spoonful of olive oil
  • 1 spoonful of brown sugar
  • 200g green asparagus, without the woody part
  • 250g of cooked pint beans, Drained
  • 200g of different lettuce and escarole leaves
  • 2 tablespoons of fresh oregano
  • 1/3 cup of virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon of mustard
  • 1/2 teaspoon sugar
  1. Mix all the ingredients of the dressing, season with salt and freshly ground black pepper, remove well and book.
  2. 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.
  3. 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.
  4. Mix the beans well in a bowl with three-quarters of the dressing.
  5. 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.
Recipes easy to https://recetasdecocinafaciles.NET /

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