Recipe Information
\nTotal Time: 1 hour 15 minutes; 30 minutes active
\nServings: 10<\/p>\n
This antipasto platter is a great way to celebrate a taste of spring as well as good company!<\/p>\n
Ingredients
\nAntipasto
\n 1 pound (1 bunch) fresh asparagus, woody ends trimmed
\n 1 cup canned artichoke hearts, drained and halved or quartered
\n 1\/4 pound prosciutto, thinly sliced
\n 1\/4 pound salami, sliced into bite-sized rounds or pieces
\n 1 cup Kalamata olives (or other olives of choice)
\n 1 cup cherry tomatoes, halved
\n 1\/3 pound sliced provolone cheese<\/p>\n
Dressing
\n 2 cloves garlic, minced
\n 2 teaspoons Dijon mustard
\n 1\/2 teaspoon dried rosemary, crushed or minced
\n 1\/4 teaspoon Italian seasoning
\n 1\/2 teaspoon crushed red pepper flakes
\n 2 tablespoons red wine vinegar
\n 3 tablespoons olive oil
\n 1 lemon, zest and juice
\n 1 orange
\n Pinch each of salt and ground black pepper<\/p>\n
Preparation
\n 1. Blanch the asparagus in boiling, salted water for 3-4 minutes, then rinse with cold water or cool in an ice bath. Drain well.
\n 2. 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.
\n 3. 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.<\/p>\n
Serving Suggestion
\nUse your favorite bottled Italian vinaigrette dressing to make this appetizer platter even simpler. Add a smoked cheese for more rustic flavor.<\/p>\n
Nutritional Information
\n221 calories, 15 g. fat, 28 mg. cholesterol, 812 mg. sodium, 12 g. carbohydrate, 5 g. fiber, 9 g. protein<\/p>\n","protected":false},"excerpt":{"rendered":"
Recipe Information Total Time: 1 hour 15 minutes; 30 minutes active Servings: 10 This antipasto platter is a great way to celebrate a taste of spring as well as good company! Ingredients Antipasto 1 pound (1 bunch) fresh asparagus, woody ends trimmed 1 cup canned artichoke hearts, drained and halved or quartered 1\/4 pound prosciutto, […]<\/p>\n","protected":false},"author":2,"featured_media":14944,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[27],"tags":[],"class_list":["post-14950","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"\n