This recipe is more a process than a recipe as such. It's simple and will soon become a springtime staple.
The term 'antipasto style ' simply means the dish is eaten cold and will keep for a while in the fridge.
Yes, it can be part of a formal antipasto platter but more commonly, it is served as part of a casual lunch along with cheese, good bread and maybe other pickled goodies.
Again, the key is fresh seasonal asparagus (I buy then at Farmers' Markets directly from the growers) , fresh local extra virgin olive oil and quality balsamic.
Extra virgin olive oil
Garlic cloves - cut into quarters
Salt, pepper to taste
Wash asparagus and cut off hard bottom ends - usually 1cm from bottom.
Using tongs, place in salted boiling water for 3-5 minutes, depending on size and preference. Remove when ready, drain and allow to cool. Place in large bowl and dress with generous amount of olive oil, balsamic, garlic, salt and pepper. Will keep really well in fridge.