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.
This delicious recipe is ideal for fasting, but it can be a lovely side dish for chicken fillet or salmon.
½ a kilo of green asparagus
350 gr of Inolivia pitted green olives with rosemary
Juice of one lemon