Blanch the asparagus in boiling water for 1 minute. Then place them directly in a bowl with cold water, to preserve their color and keep them crunchy. Pin each olive on each asparagus. This will create a better visual result, but you can also roast the olives and the asparagus separately.

Sprinkle with olive oil and grill for 5 minutes on each side, or over a hot fire grill for 2 minutes on each side. Spread the asparagus on a platter and sprinkle them with lemon juice, a bit of olive oil and black pepper.

IDEAS

This delicious recipe is ideal for fasting, but it can be a lovely side dish for chicken fillet or salmon.

INGREDIENTS

½ a kilo of green asparagus
350 gr of Inolivia pitted green olives with rosemary
Olive oil
Pepper
Juice of one lemon

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