1½ cups Mucci Farms SUN DROPS™ red grape tomatoes, halved
1½ cups Mucci Farms SUN BLISS orange grape tomatoes, halved
1½ lb trimmed asparagus
2 tbsp extra virgin olive oil, plus more for baking sheet
4 oz halloumi cheese, sliced into ½" thick squares
15 basil leaves, torn
Salt, to taste
Vinaigrette
¼ cup white wine vinegar
¼ cup extra virgin olive oil
1 clove garlic, minced
Salt and pepper, to taste
Prep Time: 10 min
Cook Time: 20-25 min
Servings: 6
1 Preheat oven to 400° F.
2 Place asparagus spears on a large oiled baking sheet. Sprinkle with salt. Drizzle with extra virgin olive oil (toss to coat and spread asparagus in one layer). Roast 15 to 20 minutes until tender. Remove from heat and let cool slightly.
3 In a large nonstick skillet, heat 2 tbsp olive oil on medium heat until shimmering but not smoking. Pat cheese squares dry and fry in batches for 1-2 minutes, turning once with a spatula. When the cheese turns golden brown, remove from heat and set aside (rest on paper towel to drain excess oils).
4 To make the vinaigrette, whisk together the vinegar with extra virgin olive oil, garlic, salt, and pepper.
5 In a mixing bowl, combine SUN DROPS™ and SUN BLISS tomatoes with the fried halloumi and toss together with the vinaigrette.
6 Assemble roasted asparagus on a serving platter and top with the tomato and halloumi mixture. Add basil leaves. Enjoy.
To learn more about Mucci Farms, visit www.muccifarms.com
