Simmer the asparagus until just cooked through. Rinse them under cold water
to stop the cooking process. Drain, pat dry and cut the spears, on the
diagonal, into 1inch long pieces; set aside.
Make a dressing of 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 mixture in the middle; drizzle remaining
dressing over the tomatoes and salami. Garnish asparagus and mozzarella
with roasted peppers.
Yield: 2 servings
Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6664
Posted to MC-Recipe Digest V1 #247
Date: Wed, 16 Oct 1996 14:43:49 -0400
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!