Ingredients
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10 asparagus spearswoody ends trimmed
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4 tablespoons (2 fluid ounces/60 ml) olive oildivided
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1 cup (1½ ounces/40 g) Arugula
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½ cup (3 ounces/90 g) artichoke heartsdrained
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4 ounces (115 g) mini buffalo mozzarella cheese balls
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4 ounces (115 g) prosciuttoSliced
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4 ounces (115 g) salamiSliced
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20 Kalamata olivesmixed
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5 Cherry tomatoeshalved
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2 cups (7 ounces/200 g) Cucumberspeeled and cubed
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Basil leavesFresh,whole or torn, for garnish
Directions
Yield: 4 servings
it’s perfect for a summer evening cookout or a picnic. For the salami and prosciutto, uncured and unsweetened are ideal for keto. Artichoke hearts marinated in oil or brine are great. If you prefer, use sundried tomatoes instead of cherry tomatoes. For a change, garnish with shaved Parmesan and pine nuts, or serve with Pesto
Ingredients:
10 asparagus spears, woody ends trimmed
4 tablespoons (2 fluid ounces/60 ml) olive oil, divided
1 cup (1½ ounces/40 g) arugula
½ cup (3 ounces/90 g) artichoke hearts, drained
4 ounces (115 g) mini buffalo mozzarella cheese balls
4 ounces (115 g) sliced prosciutto
4 ounces (115 g) sliced salami
20 mixed Kalamata olives
5 cherry tomatoes, halved
2 cups (7 ounces/200 g) peeled and cubed cucumbers
Fresh basil leaves, whole or torn, for garnish
Directions:
- Alternatively, broil the asparagus. Preheat the oven broiler to medium-high heat. Line a rimmed baking sheet with foil and spread out the asparagus in the pan. Drizzle the asparagus with 2 tablespoons of the olive oil. Broil for 9 to 11 minutes, until cooked but still crisp. To grill the asparagus, preheat a grill to high heat. Brush the asparagus with 2 tablespoons of the olive oil. Wrap the spears in aluminum foil and grill for 2 to 3 minutes, until cooked through and slightly blackened.
- Artfully plate the grilled asparagus, arugula, artichoke hearts, cheese, meats, olives, tomatoes, and cucumbers on a large platter. Drizzle with the remaining 2 tablespoons of olive oil and garnish with basil. Serve with small plates and toothpicks or forks.
