Antipasta

First put an inch of water into a pot and fit a steamer basket inside. Turn the heat on high. When the water boils throw the asparagus into the steamer and put the lid on. Steam the spears for about 4-5 minutes. You want to cook the asparagus until slightly less firm. Remove from heat and put them into a bowl of ice water.

Next chop the Romaine lettuce into wedge like spears. Put them onto a serving platter. Top with crumbled blue cheese, bacon,and Roma tomatoes. Don’t dress until you are ready to serve or the lettuce will wilt.

Lastly slice the heirloom tomato and season them with salt and pepper. Put the tomatoes onto the platter. Cut the ball of fresh mozzarrella into uniform slices and alternate with the slices of tomato on the platter. Lay out the asparagus spears on the platter. Sprinkle on balsamic vinegar and olive oil. Enjoy!