Preheat the oven to 160 degrees Celsius.
Slice the roma tomatoes in half and arrange them on a baking tray. Brush with olive oil and sprinkle the chopped thyme over them. Place in the oven to slow roast for 25 - 30 minutes.
Wash and dry the salad green and place them in a bowl. Combine the olive oil and balsamic and toss through the greens.
Lay the dressed greens on a platter, arrange the caperberries and roasted tomatoes over with the asparagus and sprinkle shaved pecorino and cracked pepper over the top.
Note: Caperberries are the fruit and capers and the buds of a wild flowering bush, Capparis Spinosa, which grows prolifically along the coastline of Spain. They have a less intense flavour than capers and are available in jars or from the deli counter.
Makes 4 servings