Time: 15 minutes.
Makes: 4 servings.
Ingredients
8 ounces drained cooked chick-peas.
1 cup drained hearts of palm (about
half a 14-ounce can), halved lengthwise.
1 cup drained roasted red peppers.
1/2 cup frozen artichoke hearts, thawed.
10 small pitted ripe olives.
1 tablespoon olive oil.
1 tablespoon red wine vinegar.
3/4 teaspoons dried oregano.
Black pepper to taste.
2 ounces prociutto or ham, cut into 4 strips.
8 thin asparagus spears, trimmed and blanched.
12 breadsticks.
Curly leaf lettuce, for garnishing
Instructions
1- Line a platter with lettuce.
2- Arrange the chick-peas,hearts
of palm, roasted peppers, artichoke
hearts, and olives on the platter.
3- drizzle the oil and vinegar over the platter,
sprinkle with the oregano and black pepper.
4- Wrap each prosciutto strip around two
asparagus spears and add to the platter.
Arrange the breadsticks on the platter or
on a separate tray.
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