Spring Antipasto Platter

• 2 bunches small spring onions or scallions
• Salt
• 1 bunch asparagus, about 1 pound, tough ends removed
• 1/2 pound sugar snap peas
• 2 medium fennel bulbs, trimmed and sliced crosswise into 1/8-inch-thick rings
• 4 ounces thinly sliced prosciutto, salame, mortadella or lardo
• Flaky sea salt or fleur de sel
• Black pepper
• Extra-virgin olive oil
• Basil or mint leaves
• 1 pound fior di latte, bufala mozzarella, burrata or fresh ricotta, at cool room temperature

1. Heat the broiler.
2. Put a large pot of water on to boil.
3. Trim tops, roots and outer layer of spring onions, then arrange in one layer on a broiler pan.
4. Broil until they are lightly charred on one side, 2 to 3 minutes, then turn and broil the other side until onions have softened a bit, about 3 minutes more.
5. (Its fine if they become blackened in spots.)
6. Remove pan and let cool to room temperature.
7. When water boils, salt well and submerge asparagus.
8. Cook briefly, about 2 minutes for medium spears.
9. Lift asparagus from water and spread in 1 layer on a kitchen towel and let cool to room temperature.
10. Repeat process with the sugar snap peas and spread them on a separate kitchen towel.
11. Arrange spring onions, asparagus, snap peas and fennel on a large platter.
12. Drape prosciutto around the edge.
13. Season vegetables lightly with sea salt and pepper and drizzle with olive oil.
14. Garnish platter with basil or mint leaves.
15. Put cheese on a small cutting board and pass separately.
16. (Alternatively, compose individual plates with all components.)

onions, salt, sugar, fennel bulbs, mortadella, salt, black pepper, extravirgin olive oil, basil, latte

Taken from cooking.nytimes.com/recipes/1017381 (may not work)