Equipment
* optional
Ingredients
Spring Vegetables
- 200 g asparagus, woody ends snapped off
- 150 g sugar snap peas, strings removed
- 200 g fennel bulb, very thinly sliced
- 1000 ml water
- ice
Meats and Cheeses
- 120 g prosciutto di parma, thinly sliced
- 150 g fresh mozzarella, drained
Lemon Vinaigrette
- 45 ml extra virgin olive oil
- 15 ml lemon juice, freshly squeezed
- 5 g dijon mustard
- 2 g kosher salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 271 kcal
- Protein
- 23 g
- Carbohydrates
- 10 g
- Fat
- 16 g
- Fiber
- 4 g
- Sugar
- 5 g
- Sodium
- 810 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 7 mg
- Potassium
- 603 mg
- Calcium
- 415 mg
- Iron
- 2.8 mg
- Magnesium
- 38 mg
- Phosphorus
- 319 mg
- Zinc
- 2.0 mg
- Vitamin A
- 111 mcg
- Vitamin C
- 33 mg
- Vitamin E
- 2.7 mg
- Vitamin K
- 69 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.3 mcg
- Thiamin
- 0.14 mg
- Riboflavin
- 0.23 mg
- Niacin
- 1.1 mg
- Folate
- 60 mcg
- Water
- 152 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Fill a medium saucepan with water, salt it generously, and bring to a rapid boil. Meanwhile, prepare an ice bath by filling a large bowl with cold water and ice.
Drop the asparagus and sugar snap peas into the boiling water. Cook for 60 to 90 seconds until they turn bright green but remain highly crisp.
Using a slotted spoon, immediately transfer the blanched vegetables into the prepared ice bath to halt the cooking process. Leave them submerged for 2 minutes, then drain and pat thoroughly dry with paper towels.
Trim the base and stalks from the fennel bulb, saving some feathery green fronds. Using a mandoline or a very sharp knife, slice the bulb crosswise as thinly as possible.
In a small mixing bowl, vigorously whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, kosher salt, and black pepper until fully emulsified and smooth.
On a large serving platter, arrange the dried asparagus, sugar snap peas, and shaved fennel in an organic, overlapping manner. Gently tear or fold the prosciutto slices and tuck them among the vegetables. Scatter the fresh mozzarella evenly across the board.
Just before serving, drizzle the emulsified lemon vinaigrette lightly over the vegetables and cheese. Garnish with the reserved fennel fronds.
Chef's Notes
- Always let fresh mozzarella sit at room temperature for about 15 to 20 minutes before serving. Cold mutes its delicate, milky flavor.
- If preparing ahead of time, keep the blanched vegetables, shaved fennel, cheese, and dressing in separate airtight containers in the refrigerator. Assemble on the platter and dress only when guests arrive.
- When selecting prosciutto, look for Prosciutto di Parma or San Daniele with a good ratio of pink meat to creamy white fat. The fat is essential for the melt-in-the-mouth texture.
- To achieve ultra-crisp shaved fennel, you can soak the slices in ice water for 10 minutes, then drain and dry them thoroughly before plating.
Storage
Refrigerator: 1 day — Store ingredients separately if possible. Once assembled and dressed, the vegetables will lose their crispness and the prosciutto may become soggy.
Troubleshooting
Vegetables are mushy or dull in color.
Cause: The vegetables were boiled for too long or not immediately cooled in an ice bath.
Fix: Cannot be fixed
Prevention: Set a timer for 60 seconds the moment vegetables hit the boiling water, and ensure the ice bath is ready beforehand.
Vinaigrette splits into separate layers of oil and juice.
Cause: Ingredients were not whisked vigorously enough, or oil was added too quickly.
Fix: Add a tiny drop of cold water or extra mustard and re-whisk vigorously to bring the emulsion back together.
Prevention: Ensure the mustard is mixed with the lemon juice first, as mustard acts as an emulsifier, then stream in the oil slowly while whisking.
Cultural Context
Antipasto translates directly to 'before the meal' in Italian. Traditionally designed to awaken the palate rather than fill the stomach, antipasti celebrate contrasting textures, vibrant colors, and bright acidity. By incorporating peak spring produce like asparagus and snap peas alongside classic cured meats, this modern interpretation honors seasonal Italian eating patterns.
