Asparagus Antipasto Platter Recipe | Co+op

Ingredients

• 1 pound (1 bunch) fresh asparagus, woody ends trimmed
• 1 cup canned artichoke hearts, drained and halved or quartered
• 1/4 pound prosciutto, thinly sliced
• 1/4 pound salami, sliced into bite-sized rounds or pieces
• 1 cup Kalamata olives (or other olives of choice)
• 1 cup cherry tomatoes, halved
• 1/3 pound sliced provolone cheese
• 2 cloves garlic, minced
• 2 teaspoons Dijon mustard
• 1/2 teaspoon dried rosemary, crushed or minced
• 1/4 teaspoon Italian seasoning
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons red wine vinegar
• 3 tablespoons olive oil
• 1 lemon, zest and juice
• 1 orange
• Pinch each of salt and ground black pepper