4 plum tomatoes
7 Tablespoons olive oil, divided
1 tablespoon minced garlic
½ teaspoon dried thyme leaves
¼ teaspoon salt, divided
¼ teaspoon ground pepper, divided
1 bunch, about 24 stalks asparagus, trimmed
¼ cup thinly sliced scallions, green part only
3 tablespoons sherry vinegar
2 ripe Avocados, halved and pitted
Preheat oven to 250 degrees. Line rimmed baking sheet with parchment paper.
Core and cut tomatoes in quarters, squeeze out seeds. Place, cut side up, on baking sheet.
In small bowl, combine 1 teaspoon olive oil, garlic, thyme, 1/8 teaspoon each of salt and pepper, and sprinkle over tomatoes. Roast, turning occasionally, until very soft and shriveled, about 2 ½ hours. Set aside.
Meanwhile, cut asparagus into thirds, crosswise. Cook in 1 inch water until bright green and firm, about 3-5 minutes; rinse with cold water, drain well. In small bowl, toss asparagus with 2 tablespoons of the olive oil and scallions; set aside.
To prepare dressing: In small bowl, stir remaining olive oil, vinegar, remaining salt and pepper, set aside.
To serve: With large spoon, scoop Avocado from shells, cut each half into 8 slices lengthwise. On each plate, place asparagus and tomatoes in rows, top with Avocado slices. Stir dressing and drizzle over salads.