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.

Serves 4

© 1998 by Rozanne Gold