Mini Asparagus & Olive Tapenade Cups Recipe
This recipe combines the briny flavors of green and kalamata olives with fresh asparagus to create a delicious tapenade. Paired with zesty orange zest and fragrant herbs, this flavorful mixture is then spooned into crispy mini fillo shells for a delightful appetizer.
— Constant Cookbook
Ingredients
- 3 oz. pitted green olives
- 3 oz. pitted kalamata olives
- 6 oz. fresh asparagus (about 15 spears), cut into 1-inch pieces
- 2 cloves garlic, minced
- 1 tbsp capers. drained
- 1 anchovy
- 1/4 cup minced parsley
- 4 basil leaves, thinly sliced
- 1/2 tso orange zest
- 2 tbsp extra-virgin olive oil
- 30 Athens mini fillo shells (2 packages), defrosted
Instructions
- Set a large saucepan of water over high heat, and bring the water to a boil. Prepare a large bowl of ice water.
- Add the asparagus to the boiling water and cook until it is just tender, about 3 minutes. Drain and immediately the asparagus into the ice water.
- In the bowl of a food processor, combine the asparagus, garlic, capers, anchovy, parsley, basil and orange zest.
- Pulse until combined. Pour in the olive oil and pulse again until the mixture turns into a chunky paste.
- Fill each fillo shell with 2 tablespoons of the asparagus and olive tapenade mixture. Serve.
Cook Time
3M
Prep Time
PT12M
Yield
30 hors d\\
Nutrition
- Serving Size: 1 Filled Shell
- Calories: 64.4 kcal
- Carbohydrate Content: 6.6 g
- Protein Content: 1.5 g
- Fat Content: 4.1 g
- Cholesterol Content: 0.2 mg
- Sodium Content: 247.1 mg
- Fiber Content: 0.4 g
- Sugar Content: 0.3 g
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