Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb medium size asparagus, --
: stalks peeled
1/4 c olive oil
2 TB Champagne or white wine
: vinegar
: Dijon mustard and minced
: garlic to taste
: Salt and freshly ground
: black pepper
1/2 lb fresh mozzarella, cut into
: sticks,
: about 1/4 inch wide and 1
: inch long.
2 vine-ripened tomatoes, --
: very thinly sliced
4 oz wafer thin slices (rounds)
: salami
1/4 c slivered roasted red bell
: pepper -- (from the jar)

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

Date: Wed, 16 Oct 1996 14:43:49
~0400

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