Bunch of Asparagus
Cup of sugar snap peas (raw)
olives (medium black pitted and gorgonzola green olives pictured)
Salamia or prosciutto thinly sliced
Plan of Attack
Preheat the oven to 390 degrees
Boil 3-5 cups of salted water in your stockpot. Add the asparagus and cook for 2-3 minutes
Remove and place on the your platter to cool, but don't drain the water. Squeeze Leon juice over them generously and season again with salt, pepper, and garlic powder.
Sugar Snap Peas
Add the sugar snap peas and cook for the same amount of time
Remove and put on the platter, so they can cool
Slice your leeks diagonally on the horizontal, brush pieces with olive oil, and season with salt, pepper and ground black pepper
Place on your baking sheet and cook until they're browned on both sides *Recipe called for broiling them, but I am scared about using my broiler with nobody else in my house
Olives, and Salami
Open the Olives and place beautifully on your platter. Arrange the Salami so it is just barely flowing off your platter. On another platter arrange your cheese and crackers.
Wrap your platter and refrigerate for an hour or more, and serve chilled