- 1 pound (1 bunch) fresh asparagus, woody ends trimmed
- 1 cup canned artichoke hearts, drained and halved or quartered
- 1/4 pound prosciutto, thinly sliced
- 1/4 pound salami, sliced into bite-sized rounds or pieces
- 1 cup Kalamata olives (or other olives of choice)
- 1 cup cherry tomatoes, halved
- 1⁄3 pound sliced provolone cheese
- 2 cloves garlic, minced
- 2 teaspoons Dijon mustard
- 1/2 teaspoon dried rosemary, crushed or minced
- 1/4 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons red wine vinegar
- 3 tablespoons olive oil
- 1 lemon, zest and juice
- 1 orange
- Pinch each of salt and ground black pepper
- 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.
Use your favorite bottled Italian vinaigrette dressing to make this appetizer platter even simpler. Add a smoked cheese for more rustic flavor.