asparagus-avocado-and-slow-roasted-t.json

{
    "directions": [
        "Preheat oven to 250 degrees F. Line rimmed baking sheet with parchment paper.",
        "Core and cut tomatoes in quarters lengthwise; squeeze out seeds. Place, cut side up, on baking sheet.",
        "In small bowl, combine 1 tablespoon of the olive oil, the garlic, thyme, 1/8 teaspoon each salt and pepper; sprinkle over tomatoes. Roast, turning occasionally, until very soft and shriveled, about 2 and a half hours; set aside.",
        "Meanwhile, cut asparagus into thirds crosswise. Cook asparagus in 1 inch of lightly salted water until bright green and firm, 3 to 5 minutes; rinse with cold water; drain well. In small bowl, toss asparagus with 2 tablespoons of the olive oil and the scallions; set aside.",
        "To prepare dressing: In small bowl, stir remaining 4 tablespoons olive oil, the vinegar, remaining 1/8 teaspoon each salt and pepper; set aside. To serve: With a large spoon, scoop Avocado from shells; cut each half into 8 slices lengthwise. On each of 8 salad plates, place asparagus and tomatoes in rows; top with Avocado slices. Stir dressing; drizzle over salads."
    ],
    "ingredients": [
        "4 plum tomatoes",
        "7 tablespoons olive oil, divided",
        "1 tablespoon minced garlic",
        "1/2 teaspoon dried thyme leaves",
        "1/4 teaspoon salt, divided",
        "1/4 teaspoon ground black pepper, divided",
        "24 asparagus spears, trimmed",
        "1/4 cup thinly sliced scallions (green onions), green part only",
        "3 tablespoons sherry vinegar",
        "2 ripe Avocados from Mexico, halved and pitted"
    ],
    "language": "en-US",
    "source": "allrecipes.com",
    "tags": [],
    "title": "Asparagus, Avocado and Slow-Roasted Tomato Salad",
    "url": "http://allrecipes.com/recipe/235842/asparagus-avocado-and-slow-roasted-t/"
}