Sunday, June 15, 2014

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.

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