Spring Antipasto

Cool Incarnation of traditional antipasto with your own spring twist

 Ingredients  Bunch of Asparagus  Cup of sugar snap peas (raw)  olives (medium black pitted and gorgonzola green olives pictured)  Salamia or prosciutto thinly sliced  Leeks  Sea Salt  Ground pepper  lemon juice  garlic powder                                                              Plan of Attack  Preheat the oven to 390 degrees                                                                 Asparagus  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                                                                  Leeks  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         

Ingredients

Bunch of Asparagus

Cup of sugar snap peas (raw)

olives (medium black pitted and gorgonzola green olives pictured)

Salamia or prosciutto thinly sliced

Leeks

Sea Salt

Ground pepper

lemon juice

garlic powder

                                                            Plan of Attack

Preheat the oven to 390 degrees

                                                               Asparagus

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

                                                                Leeks

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