Antipasto Platter (gf)

The trick to making a good antipasto platter is to keep it simple and stunning.

16 asparagus spears 125 grams prosciutto 125 grams coppa 125 grams salami

olive oil and sea salt, to serve

LEMON MAYO

1 cup good-quality mayonnaise

finely grated zest 1 lemon ½ clove garlic, crushed

2 tablespoons lemon and fennel oil

LEMON MAYO: Whisk the mayo ingredients together and store in a sealed container in the fridge for up to 1 week.

Trim the ends off the asparagus and cook in a big pot of boiling water for just 2 minutes, then drain and refresh under cold running water. You want them to still have some ‘bite’ and be firm enough to scoop through the mayo. Arrange the asparagus and cured meats on a serving platter with the mayo and drizzle with a little olive oil. Sprinkle the asparagus with some sea salt to serve. SERVES 8

OPTIONAL EXTRAS: Soft or fresh mozzarella cheese; olives.