Asparagus Antipasti

1 bunch asparagus spears
4 roasted garlic cloves
1 /2 cup marinated mushrooms
1/2 cup roasted peppers
cielingini mozzarella- 2 small pieces, each cut in half
1/4 cup red onion julienned
1/2 cup grilled eggplant
olive oil
balsamic vinegar
salt and freshly ground black pepper to taste
10 ounce package mesculin salad mix

Trim asparagus stalks, breaking off tough ends. Blanch asparagus in boiling water for 1 minute. Cool in ice water to stop cooking; drain well. In a large stainless steel bowl, combine vegetables and cheese. Drizzle with olive oil and vinegar. Season with salt and pepper to taste. Place mesculin salad on a cold plate, top with vegetable mixture and serve.

Note: Roasted garlic cloves, marinated mushrooms, roasted peppers, cielingini mozzarella and grilled vegetables are available at many specialty stores or delis. Cielingini is fresh very small mozzarella cheese balls.

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