Asparagus, Tomato, Lobster and Oyster Mushroom Salad
8 plum tomatoes, cut in half lengthwise
12 baby potatoes, cut in half
1/4 cup (60 ml) olive oil
Salt and pepper
1 lb (454g) asparagus, trimmed
1/2 lb (227g) oyster mushrooms
2 lobsters, cooked and shelled
Fleur de sel
With the rack in the middle position, preheat the oven to 170 °C (325 °F). Line a baking sheet with parchment paper.
Lightly seed the tomatoes with your fingers.
In a bowl, combine the tomatoes, potatoes and 30 ml (2 tablespoons) of oil. Season with salt and pepper. Place them flat on the baking sheet. Bake for about 1 hour or until the potatoes are tender but not roasted. Keep warm.
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