Antipasto Bowl - cooking recipe

Ingredients

3 c. (2 inch) sliced asparagus (about 3/4 lb.)
3 c. mushrooms, quartered (about 3/4 lb.)
1 c. red bell pepper strips
1/2 c. ripe olives, pitted
3 oz. part skim mozzarella cheese, cubed (2/3 cup)
1 (14 oz.) can quartered artichoke hearts, drained
1 (11.5 oz.) jar pickled pepperoncini peppers, drained
1/3 c. cider vinegar
1/4 c. finely chopped fresh parsley
2 Tbsp. extra virgin olive oil
2 tsp. dried oregano
1 tsp. sugar
1/4 tsp. salt
1/4 tsp. pepper
3 cloves garlic, minced

Preparation

Steam asparagus, covered for 2 minutes.
Drain and plunge into ice water.
Drain well.
Combine the asparagus, mushrooms, and the next 5 ingredients (mushrooms through pepperoncini peppers) in a large bowl.