Asparagus season is just getting started so kick the season off with a belter. This olive salsa is a real
workhorse, it’s fantastic with BBQ’d fish, grilled pork chops or a banging steak. You’re going to love it.
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Serves
4
Asparagus
Garlic Clove
Pitted Green Olive
Kalamata Olives
Shallot
Preserved Lemon
Fresh Mint
Olive Oil
Lemon
Salt
Black Pepper
Serves
4
Asparagus
Garlic Clove
Pitted Green Olive
Kalamata Olives
Shallot
Preserved Lemon
Fresh Mint
Olive Oil
Lemon
Salt
Black Pepper
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Preheat the oven to 220°C.
Step 2.
Trim the woody ends of the asparagus and toss with olive oil, salt and pepper. Add to a baking tray and roast for 9-10 mins until tender and caramelised.
Step 3.
While the asparagus is roasting, grab a pestle and mortar. Add the garlic clove and a big pinch of salt. Smash the garlic down and grind into a paste.
Step 4.
Roughly chop the green and black olives, finely chop the shallot and add the lot to the mortar.
Step 5.
Remove the flesh from the preserved lemons and finely slice the rind. Roughly chop the mint and add both to the salsa.
Step 6.
Now bring everything together with a squeeze of lemon juice and plenty of olive oil.
Step 7.
Pile the roasted asparagus onto a plate and top with plenty of olive salsa.
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