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Asparagus with Olive Tapenade

Photo: Randy Mayor; Styling: Lindsey Lower

 

Yield Serves 4
Don't miss out on enjoying one of spring's brightest stars by serving Asparagus with Olive Tapenade. Kalamata and Castelvetrano olives really make this asparagus dish pop.

Ingredients

  • 2 tablespoons minced fresh basil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon fresh thyme leaves
  • 3/4 ounce Castelvetrano olives
  • 3/4 ounce pitted kalamata olives
  • 1 anchovy fillet
  • 1 garlic clove
  • 1 tablespoon olive oil
  • 1 pound trimmed asparagus
  • 1/8 teaspoon pepper

Nutrition Information

  • calories 107
  • fat 9.7 g
  • satfat 1.2 g
  • sodium 230 mg

How to Make It

  1. Combine basil, lemon juice, 1 tablespoon olive oil, thyme leaves, Castelvetrano olives, kalamata olives, anchovy, and garlic in a mini food processor; pulse to combine. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add asparagus; sauté 6 minutes. Sprinkle with pepper. Top with olive mixture.