Roasted asparagus with olive tapenade
This starter or light meal is also excellent garnished with shaved parmesan cheese.
|¾ cup||Kalamata olives, black, pitted|
|1 Tbsp||Capers, washed and drained|
|1 clove||Garlic, crushed|
|2 tsp||Extra virgin olive oil|
- To make the tapenade, place the olives, capers, garlic, olive oil and freshly ground pepper to taste into a food processor or blender and process, until finely chopped.
- Preheat the oven to 200C.
- Snap the tough ends off the asparagus and trim the stalks if necessary. Place in a small roasting pan. Toss together with the olive oil. Season with salt and pepper. Roast for 5 minutes, turn the spears over then continue roasting until crisp-tender, about 5-10 minutes, depending on the thickness.
- Serve the asparagus hot or at room temperature topped with the tapenade. Great accompanied by French bread.
See more of Jan's spring recipes