Asparagus, Avocado and Slow-Roasted Tomato Salad Recipe

Preheat oven to 250 degrees F. Line rimmed baking sheet with parchment paper.

Core and cut tomatoes in quarters lengthwise; squeeze out seeds. Place cut side up on baking sheet.

In small bowl combine 1 tablespoon of the olive oil the garlic thyme 1/8 teaspoon each salt and pepper; sprinkle over tomatoes. Roast turning occasionally until very soft and shriveled about 2 and a half hours; set aside.

Meanwhile cut asparagus into thirds crosswise. Cook asparagus in 1 inch of lightly salted water until bright green and firm 3 to 5 minutes; rinse with cold water; drain well. In small bowl toss asparagus with 2 tablespoons of the olive oil and the scallions; set aside.

To prepare dressing: In small bowl stir remaining 4 tablespoons olive oil the vinegar remaining 1/8 teaspoon each salt and pepper; set aside. To serve: With a large spoon scoop Avocado from shells; cut each half into 8 slices lengthwise. On each of 8 salad plates place asparagus and tomatoes in rows; top with Avocado slices. Stir dressing; drizzle over salads.