Week 16: Asparagus

I was a little wary of this week's theme, since I absolutely love asparagus just roasted with olive oil, salt, and pepper.  Luckily, this recipe takes that same roasted asparagus, mixes it with a few tasty friends, and results in an incredible salad.  This is definitely one of the best dishes I've made so far this year. This recipe (and the tablecloth, serving dish, napkin, and utensils....) are all courtesy of my Aunt Maggie, who will now be serving as my weekly food stylist.  =)

Here's a quick "before" picture, when the asparagus is just about to go into the 450 degree oven.

And the final presentation, which includes the following: grape, pear, & cherry tomatoes, fresh basil, red onion, grated parmesan, and a delicious homemade dressing.