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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
Directions
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 163g | |
| Recipe makes 2 servings | |
| Calories 590 | |
| Calories from Fat 462 | 78% |
| Total Fat 52.39g | 65% |
| Saturated Fat 18.65g | 75% |
| Trans Fat 0.0g | |
| Cholesterol 90mg | 30% |
| Sodium 713mg | 30% |
| Potassium 124mg | 4% |
| Total Carbs 3.6g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.88g | 1% |
| Protein 25.3g | 40% |
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