Roasted Asparagus and Tomato Salad with Crispy Prosciutto and Goat Cheese
20 asparagus spears
4 ripe tomatoes, quartered
2 small shallots, thinly sliced
4 thick slices of baguette, cut into 1-inch pieces
olive oil
salt and pepper
8 slices prosciutto, torn into pieces
fresh basil leaves
4 ounces goat cheese, crumbled
Preheat the oven to 375 and line a baking sheet with foil. Place the asparagus, tomatoes, shallots and bread in a single layer on the baking sheet. Drizzle lightly with olive oil and season with salt and pepper. Roast for about 15 minutes, watching the bread to make sure it doesn't over-brown.
Meanwhile, crisp up the prosciutto in a little olive oil in a skillet over medium heat (you may be able to crisp up the prosciutto in the oven along with the vegetables - I didn't think of that until after, but I don't see why it wouldn't work).
Divide the warm vegetables, bread and prosciutto between 4 serving bowls. Top with fresh basil and goat cheese. Serve immediately.
Yields 4 servings.
Recipe adapted from Burrata and Roasted Asparagus Salad by Foodie Crush