Ingredients
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8 oz cherry tomatoes
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2 tbsp sugar
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6 tbsp extra virgin olive oil
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1 lb Yukon Gold potatoes
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1 (16 oz) bunch green asparagus
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3 eggs
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3/4 cup (packed) fresh basil
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4 oz thinly sliced deli prosciutto
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2 tbsp white balsamic vinegar
Steps
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 min.
2
While tomatoes roast, peel the potatoes and cut into ½-inch cubes. Trim and discard the woody ends of the asparagus and cut the stalks into ½-inch pieces. In a pot of lightly salted water, cook the potatoes for 9 min. In another pot of boiling salted water, cook the asparagus for 5 min. 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 min. 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 ham 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.
Tips
If you don’t have white balsamic, just use regular.
