Cold Lunch Platter

One of my favorite lunches is more or less... a little bit of everything. I really like to rotate taste so a platter of a favorite meat, cheese and fruit really hits home. Forget the dollar menus at the golden arches. If they started serving this, I would be first in line when the lunch bell rang. It really doesn't take much time to prepare this pretty plate. All the contrasting colors make it look as thought you put a LOT of thought into it. When really, the only thing you "cook" is the asparagus. 

1 Small Ball of Fresh Mozzarella, Sliced
1 Bunch Thin Asparagus, Woody Ends Trimmed
1/4 to 1/2 lb Prosciutto
1/2 Cup Blueberries, Washed & Dried
1/2 Cup Raspberries, Washed & Dried
1/2 Cup Blackberries, Washed & Dried
Extra Virgin Olive Oil
Balsamic Vinegar
Kosher Salt
Fresh Ground Pepper


Steam asparagus for about 4 to 5 minutes. Place stalks in an ice bath or bowl of very cold water to stop cooking. Dry and place on large platter. Mix berries in a small bowl and place on platter. Arrange asparagus on platter along with sliced mozzarella. Drizzle extra virgin olive oil over the asparagus and cheese. Sprinkle each with kosher salt and fresh ground pepper. Drizzle some balsamic vinegar over the cheese and vegetables. Roll prosciutto into small cigars. Place on platter. Serve with a crusty bread to round out the meal. Or, eat as is!