Asparagus with Olive Tapenade

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Photo: Randy Mayor; Styling: Lindsey Lower 
Yield
Serves 4
Darcy Lenz
March 2014
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 107
  • Fat 9.7g
  • Satfat 1.2g
  • Sodium 230mg

How to Make It

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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