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Categories:Viewed: 1 - Published at: 2 months ago
Ingredients
- 1 lb Medium-size asparagus stalks peeled
- 1/4 c. Extra virgin olive oil
- 1 Tbsp. Champagne or possibly white wine vinegar - (to 2 tbspns) Dijon mustard to taste Chopped garlic to taste Salt to taste Freshly-grnd black pepper to taste
- 1/2 lb Fresh mozzarella cut into sticks about 1/4" wide and 1" long
- 2 x Vine-ripened tomatoes sliced very thin
- 4 ounce Wafer-thin slices (rounds) of salami
- 1/4 c. Slivered roasted red bell pepper from the jar
Method
- Simmer the asparagus till just cooked through.
- Rinse them under cool water to stop the cooking process.
- Drain, pat dry and cut the spears, on the diagonal, into 1-inch long pcs; set aside.
- Make a dressing of extra virgin olive oil, vinegar, mustard and garlic and season to taste with salt and pepper.
- Combine the asparagus and mozzarella and lightly dress with half of the dressing.
- Alternate rounds of tomato and salami on the outside of each dinner plate; center asparagus and mozzarella mix in the middle; drizzle remaining dressing over the tomatoes and salami.
- Garnish asparagus and mozzarella with roasted peppers.
- This recipe yields 2 servings.
