Asparagus with Olive Tapenade

Asparagus with Olive Tapenade Recipe
Photo: Randy Mayor; Styling: Lindsey Lower

 

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.

Yield:

Serves 4

Recipe from

Cooking Light

Nutritional Information

Calories 107
Fat 9.7 g
Satfat 1.2 g
Sodium 230 mg

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

Preparation

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.

Note:

Darcy Lenz,

Cooking Light

March 2014
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