When it comes to time in the kitchen, not all recipes should be rushed. Allow these heirloom tomatoes to be slow-roasted as it basks in its own sweet juices. Serve up with some asparagus and avocado for some crunchy and creamy textures.
Place the heirloom tomatoes, skin side down, on a baking paper-lined sheet pan.
Mix the garlic powder with 2 tbsp of olive oil and baste the tomato generously.
Put in the oven and roast for 1.5 hours.
Bring a medium-sized saucepan of water to the boil.
Snap off the woody ends of the asparagus. Cut them in half. Cut the stem half in half again, lengthwise. Blanch in boiling water for 1 minute. Remove, drain under cold water and set aside to dry.
If your microgreens come in a pot, cut off as close to the soil as possible. Rinse to remove excess dirt and pat dry.
Wash and dry mixed leaves.
Cut the avocado in half, remove stone and peel. For the first half, slice thinly and then press down to create a fan. For the second half, cut in half again lengthwise, slice thinly and press down to create a thinner fan. You should have 3 fans.
In a medium-sized mixing bowl, add the blanched asparagus, balsamic vinegar, ½ tbsp of olive oil and season with salt and pepper. Toss until well combined.
Lay the mixed leaves on your platter. Always have the leafy ends on the outer rim of the platter.
Add the asparagus around the platter.
Place the 3 avocado fans on the platter, spread them out.
Gently place the roasted heirloom tomatoes around the platter.
Sprinkle the cabbage microgreens all over.
Add a generous amount of salt to taste.
Sprinkle some pepper to taste.
You can use any large tomato you wish if you can’t get Heirloom tomatoes.
You can substitute asparagus with green beans.
Any microgreen will be fine to use.
Garlic powder was used for this recipe instead of fresh garlic as it allowed for a more even spread when basting.