ASPARAGUS ANTIPASTO                    Servings: 6

8             asparagus spears         3/4 c.    vinegarette
6   slices    proscuito, thin sliced   6         figs
6             pepperoncini             6         calamata olives
1   oz.       linguini                 6         oysters
1/2 oz.       grappa                   6   slices    bel paese

   Marinate asparagus in vinegarette for 24 hours.  Wrap figs in proscuito.
Wrap asparagus in linguini.  Shuck oysters, top with grappa.

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VINEGARETTE (marinade)                 Servings:

1/2 c.        olive oil                1/4 c.    red wine vinegar
1   T.        garlic, pureed           1   tsp.  basil

   Combine all ingredients, mix thoroughly.  Pour over vegetables to
marinate.

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