Antipasto Platter - cooking recipe

Ingredients

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

Preparation

Mix lemon juice, oil, parsley and garlic in a medium bowl. Season.
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.
Toss the mushrooms and remaining olive oil mixture in a glass bowl. Cover and refrigerate for 4 hours or overnight.
Wrap the asparagus spears with slices of prosciutto. Cook in a preheated, oiled griddle pan until browned lightly and tender.
Arrange salami, mozzarella, olives, prosciutto-wrapped asparagus, marinated calamari, mushrooms and grissini on a serving platter.