Ingredients
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8 oz cherry tomatoes
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1 tbsp sugar
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6 tbsp extra virgin olive oil
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1 1/2 lbs potatoes
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1 bunch asparagus
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3 eggs
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1 cup basil
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4 oz sliced prosciutto
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2 tbsp white balsamic vinegar
Steps
1
Preheat the oven to 250 ° F. Halve the tomatoes and put them cut-side up in a 7x11-inch baking dish. Sprinkle with the sugar and salt if you like. Drizzle with 2 tbsp oil and roast 1 hour. Take out of the oven and set aside to cool.
2
Meanwhile, peel the potatoes and cut into ½-inch cubes. In a pot of boiling, salted water, cook the potatoes for 5 min. Drain, rinse with cold water and transfer to a large bowl.
3
Trim and discard the woody ends of the asparagus and cut the stalks into ½-inch pieces. In a pot of boiling water, cook for 3 min. Drain, rinse in cold water and add to the potato. In a pot of boiling water, hard boil the eggs for 6-8 minutes. Drain and rinse in cold water. Reserving a few basil springs for garnish, finely slice the remaining basil. Cut the prosciutto into strips.
4
Whisk together the remaining oil, vinegar and the sliced basil to make a dressing. Season with salt (in moderation) and pepper. Mix the ham and dressing with the potatoes and asparagus. Peel the eggs and cut into quarters. Sprinkle the eggs and tomatoes on the salad. Garnish with the reserved basil leaves.
