Asparagus with a Fried Kalamata Olive Salsa
Cooked asparagus is topped with a warm Kalamata olive salsa
Servings 4 serves
- 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 tbsp olive oil
- Cracked pepper to taste
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.
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