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.

Darcy Lenz
Darcy Lenz
Recipe by Cooking Light March 2014

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Credit: Randy Mayor; Styling: Lindsey Lower

Recipe Summary

Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

107 calories; fat 9.7g; saturated fat 1.2g; sodium 230mg.
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