Asparagus Antipasto Platter

Servings: 10

Recipe from http://strongertogether.coop

Husband-Tested in Alice’s Kitchen

Perfect for a casual potluck or a fancy cocktail party, this appetizer platter will please all your guests.  This can be made the morning of the gathering and then presented on a pretty platter as a centerpiece when the party commences. The dressing can be made a day in advance and can also be served over any blanched veggies or spinach salad or sturdy salad greens.

Antipasto

            1 pound (1 bunch) fresh asparagus, woody ends trimmed

            1 cup canned artichoke hearts, drained and halved or quartered

            ¼ pound salami, sliced or pieces and/or ¼ pound prosciutto, thinly sliced

            1 cup Kalamata olives (or other olives of choice)

            1 cup cherry tomatoes, halved

            1/3 pound sliced provolone cheese or other favorite cheese

Dressing

            2 cloves garlic, minced

            2 teaspoons Dijon mustard

            ½ teaspoon dried rosemary, crushed or minced

            ¼ teaspoon Italian seasoning

            ½ teaspoon crushed red pepper flakes

            2 Tablespoons red wine vinegar

            3 Tablespoons olive oil

            1 lemon, zest and juice

            1 orange, zest and juice

            Pinch each of Kosher salt and freshly ground black pepper

Preparation

.    Blanch the asparagus in boiling, salted water for 3-4 minutes, then rinse with cold water or cool in an ice bath. Drain well.

.    Zest the orange, and juice half for the dressing. In a small bowl, whisk all of the dressing ingredients together. Toss the blanched asparagus and artichokes in 2 Tablespoons of the dressing and marinate for 60 minutes.

.    Once asparagus and artichokes have finished marinating, arrange the antipasto on a large platter, and drizzle with the remaining dressing. Serve with fresh crusty bread or baguette slices.