Serves 4-6
1 bunch of green asparagus
1/2 cantaloupe melon
1/2 punnet of grapes
1 punnet (200 g) of blueberries
2-3 kiwis
1 pack (200 g) of feta cheese
1 pack (275 g) of hummus
1 pack (100 g) of salami snacks
1 pack (100 g) of air-dried ham
crackers, grissini, baguette slices
Marinated olives:
3 dl pitted olives
1 lime
1 clove of garlic
1 sprig of rosemary
2 tbsp olive oil
1 tbsp honey
Prepare the marinated olives. The olives must marinate for at least two hours. Drain the brine from the olives. Wash the lime, cut into wedges, and squeeze the juice from the wedges into a bowl. Peel and slice the garlic clove. Finely chop the rosemary sprig. Mix the olives, garlic, rosemary, olive oil, and honey with the lime wedges and juice.
Peel the asparagus spears below the bud, cutting off a couple of centimeters of the dry stem. Cook the asparagus by steaming or boiling for about 3 minutes. Drain the asparagus on a kitchen towel, cut into 2-3 pieces. Rinse the cantaloupe melon, halve and remove seeds, cut into wedges. Rinse the grapes and blueberries in a colander. Halve the kiwis. Arrange the ingredients casually on a serving platter.
