Asparagus with a Fried Kalamata Olive Salsa
Cooked asparagus is topped with a warm Kalamata olive salsa
Servings 4 serves
Calories 122kcal
Ingredients
- 200 g asparagus the "baby" variety, woody stalks removed
- ¼ cup Kalamata olives pitted and sliced
- 2 cloves garlic thinly sliced
- 1 chilli finely sliced or a teaspoon of dried chilli
- 3 tablespoon olive oil
- Cracked pepper to taste
Instructions
- Blanch the asparagus in a pot of boiling, salted water for about 2-3 minutes or until tender. Remove from water an immediately plunge it in a bowl of iced water
- Heat the olive oil in a frypan over a low heat and add the kalamata olives, garlic and chilli. Fry until the olives are warmed through and the garlic has not burnt
- Drain asparagus from cold water and place on a serving plate
- Pour the fried salsa over the drained asparagus and serve immediately.
- Garnish with freshly cracked pepper.
Nutrition
Serving: 1serve | Calories: 122kcal | Carbohydrates: 4g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Sodium: 134mg | Potassium: 137mg | Fiber: 1g | Sugar: 2g | Vitamin C: 19mg | Calcium: 19mg | Iron: 1mg