Roasted Asparagus and Provolone Salad
from Recipes 1-2-3 Menu Cookbook
by Rozanne Gold
1 1/2 pounds fresh medium asparagus
1 1/2 tablespoons extra-virgin olive oil
6 ounces provolone cheese, 1/8 - inch thick slices
Preheat oven to 500 degrees.
Trim woody bottoms from asparagus and discard. Wash asparagus, then cut into thirds on the bias. Toss with 1/2 tablespoon oil to coat lightly.
Place asparagus on a shallow baking sheet in one layer. Roast in oven for 10 minutes, shaking the sheet once or twice to prevent sticking. Remove from oven and place asparagus in a bowl.
While asparagus is in the oven, cut cheese into thin julienne sticks, approximately 1 1/2 - inch long by 1/8 - inch wide. Add to asparagus. Add salt and freshly ground pepper to taste. Toss gently.
Add remaining 1 tablespoon olive oil and toss again.
Serve while warm.
© 1998 by Rozanne Gold. Used by permission - www.TWBookmark.