Antipasto Platter

• 1/2 cup lemon juice
• 1/2 cup extra virgin olive oil
• 1/4 cup chopped fresh parsley
• 1 clove garlic, crushed
• 2 1/4 lbs baby calamari, cleaned and thinly sliced
• 8 oz small button mushrooms, sliced
• 16 None asparagus spears
• 16 None thin slices prosciutto
• 5 oz thinly sliced salami
• 7 oz baby mozzarella balls
• 1/2 cup mixed olives
• 16 None grissini breadsticks

1. Mix lemon juice, oil, parsley and garlic in a medium bowl. Season.
2. Drop the calamari into a medium saucepan of boiling water. Reduce the heat to low. Simmer for 10 mins or until the calamari is tender, then drain. Toss the calamari with 1/2 the olive oil mixture in a glass bowl. Cover and refrigerate for 4 hours or overnight.
3. Toss the mushrooms and remaining olive oil mixture in a glass bowl. Cover and refrigerate for 4 hours or overnight.
4. Wrap the asparagus spears with slices of prosciutto. Cook in a preheated, oiled griddle pan until browned lightly and tender.
5. Arrange salami, mozzarella, olives, prosciutto-wrapped asparagus, marinated calamari, mushrooms and grissini on a serving platter.

lemon juice, extra virgin olive oil, parsley, clove garlic, baby calamari, button mushrooms, thin, salami, mozzarella balls, mixed olives, grissini breadsticks

Taken from recipes-plus.com/api/v2.0/recipes/23073 (may not work)