Recipe - Asparagus And Mozarella Salad

1 pound Medium size asparagus,;
stalks peeled
One fourth cup Olive oil
2 tablespoon Champagne or white wine
vinegar
Dijon mustard and minced
garlic to taste
Salt and freshly ground
black pepper
One half pound Fresh mozzarella, cut into
sticks,
About One fourth inch wide and 1
inch long.
2 Vineripened tomatoes,; very
thinly cut or sliced up
4 ounce Wafer thin slices (rounds)
of salami
One fourth cup 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

Posted to MCRecipe Digest V1 #247

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

From: Meg Antczak meginny@frontiernet.net