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cooked asparagus served with an olive salsa served on a white plate

Asparagus with a Fried Kalamata Olive Salsa

Cooked asparagus is topped with a warm Kalamata olive salsa
Course Side dish or Main
Cuisine Greek
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 serves
Calories 122kcal
Author Peter G


  • 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