Asparagus and Potato Salad with Slow-Roasted Tomatoes and Prosciutto
Prep time 15 minutes
Cook time 1 hour
Ready in 1 hour, 15 minutes
Makes 8 servings
- 8 oz cherry tomatoes
- 2 tsp sugar
- 6 tbsp extra virgin olive oil
- 1 lb Yukon Gold potatoes
- 1 bunch green asparagus
- 3 large eggs
- 3/4 cup (packed) fresh basil)
- 4 oz thinly sliced deli prosciutto
- 2 tbsp white balsamic vinegar
1. Preheat the oven to 250°F. Halve the tomatoes and place them cut side up in a baking dish. Sprinkle with sugar and a pinch of salt if desired. Drizzle over 2 tbsp oil. Roast approximately 1 hour. Set aside to cool for 15 minutes.
2. While tomatoes roast, peel the potatoes and cut into 1/2-inch cubes. Trim and discard the woody ends of the asparagus and cut the stalks into 1/2-inch pieces. In a pot of lightly salted water, cook the potatoes for 9 minutes. In another pot of boiling salted water, cook the asparagus for 5 minutes. Drain vegetables in a colander, rinse with cold water and transfer to a large bowl.
3. Add the eggs to a pot of cold water and bring to a boil. Cook for 8 minutes. Drain eggs and rinse thoroughly under cold water.
4. Reserve a few basil leaves for garnish and finely slice the rest of the basil. Cut the prosciutto into strips. In a small bowl, whisk together the chopped basil, the remaining oil and the balsamic vinegar. Season with salt (in moderation) and pepper. Add the prosciutto to the potatoes and asparagus and toss with the dressing. Peel the eggs, cut into quarters and arrange on the salad with the roasted tomatoes. Drizzle roasting juice from tomatoes over the salad. Garnish with the reserved basil leaves.
Tip: If you don’t have white balsamic, just use regular vinegar.
Per serving: 418 calories, 27g fat, 5g saturated fat, 182mg cholesterol, 649mg sodium, 26g carbohydrate, 4g fiber, 11g sugar, 17g protein