Ingredients Jump to Instructions ↓

  1. 2 vine-ripened tomatoes, --

  2. 16 Oct

Instructions Jump to Ingredients ↑

  1. lb medium size asparagus, --

  2. : stalks peeled ¼ c olive oil 2 TB Champagne or white wine : vinegar : Dijon mustard and minced : garlic to taste : Salt and freshly ground : black pepper ½ lb fresh mozzarella, cut into : sticks, : about ¼ inch wide and 1 : inch long.

  3. : very thinly sliced 4 oz wafer thin slices (rounds) : salami ¼ c slivered roasted red bell : pepper -- (from the jar) Simmer the asparagus until just cooked through. Rinse them under cold water to stop the cooking process. Drain, pat dry and cut the spears, on the diagonal, into 1inch long pieces; set aside.

  4. Make a dressing of 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.

  5. Alternate rounds of tomato and salami on the outside of each dinner plate; center asparagus and mozzarella mixture in the middle; drizzle remaining dressing over the tomatoes and salami. Garnish asparagus and mozzarella with roasted peppers.

  6. Yield: 2 servings Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6664 ~0400


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