Sunday, June 15, 2014
Asparagus Antipasto Platter
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.
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
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
. 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.