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Asparagus Bocconcini (D, TNT)
Source: "What's Cooking by WIZO Golan"
Serves: 4

1 bunch fresh asparagus
4-6 baby Bocconcini cheese (small balls of fresh mozzarella)
1/2 cup Kalamata olives
4 tbsp. virgin olive oil
1 tbsp. vinegar (balsamic would be nice)

Steam asparagus for a few minutes (do not overcook). Slice bocconcini. Depip olives.

To assemble: place asparagus on a plate, scatter bocconcini and olives on top and sprinkle combined oil and vinegar dressing over.

If you like you may add a few leaves of roughly chopped fresh basil leaves as an added garnish.

Serve either at room temp or refrigerate until serving time.

Poster's Notes:
Here is a recipe that we put together in our new WIZO cookbook due for release shortly.

Brian Mailman, Z'L says: I think I'd spray them [the asparagus] lightly with an olive oil spray and stick 'em in the oven at 400°F/190°C with a few thinly sliced garlic cloves for about 5 minutes.

Posted by Ruth Saddick

Nutritional Info Per Serving: N/A