Roasted Asparagus Salad

Preheat oven to 400°F.

Place a nonstick skillet over medium-high heat. When hot, add bacon and fry until crisp. Drain on paper towels. Once cooled, chop into bits and set aside.

Arrange asparagus on a baking sheet or pan. Arrange tomatoes and onions on another baking pan. Make sure everything is in one layer. Drizzle vegetables with olive oil and season with salt and pepper.

Roast vegetables in the preheated oven for 20 to 30 minutes or until soft and brown around the edges. (the onions and tomatoes will take longer to cook). You may have to toss them around once or twice during cooking if some edges start to look darker than others. Remove from oven once done.

Meanwhile, place nuts in a dry pan over medium heat and toast, tossing continuously, until fragrant and parts start to get a little brown. Do not leave the pan unattended as they burn easily. Once you see some browning, immediately remove the nuts from the pan to cool.

Assemble the salad: lay asparagus on a platter, top with onions and tomatoes, and sprinkle with pine nuts and bacon bits. Drizzle some balsamic glaze on top, along with an extra drizzle of olive oil, if desired. Adjust seasoning if needed.


TIP: You can get balsamic glaze or crema di balsamico at supermarkets like Rustan's or specialty food stores like Santis or Terry's selection.