See more
Photo: Randy Mayor; Styling: Lindsey Lower  

Asparagus with Olive Tapenade

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.

Cooking Light MARCH 2014

  • Yield: Serves 4


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 107
  • Fat: 9.7g
  • Saturated fat: 1.2g
  • Sodium: 230mg

Go to Full Version of

Asparagus with Olive Tapenade Recipe