Spinach and Proscuitto Salad

12 slices prosciutto
6 Roma tomatoes, halved (again I use whatever looks best/is around)
olive oil
cracked black pepper
6 1/2 oz baby spinach leaves
6 1/2 oz fresh asparagus, blanched
1/2 cup parmesan cheese shavings

2 tbs olive oil
2 tbs lemon juice
1/4 cup basil leaves, shredded
3 ts brown sugar

Place prosciutto and tomatoes, cut side up, on a baking dish and
sprinkle with olive oil and black pepper. Bake at 350 degrees for 25
minutes or until prosciutto is crisp and tomatoes are soft. (I always
find the tomatoes take longer)

Arrange spinach and asparagus on serving plates. Top with tomatoes,
prosciutto, and parmesan.

To make dressing, combine all ingredients and pour over salad.

*I find the amounts above are neverĀ  enough …… probably because I have never made it for only 4 people! T