Ingredients
- 500 g green asparagus, or more
- 30 g pine nuts, roughly chopped
- 50 g sun-dried tomatoes (marinated in oil and herbs) (about 7-8 halves), finely chopped
- 1 1/2 tablespoons capers, plus 2 tbsp of their brine
- 8 kalamata olives, or a mix with green olives, pitted and sliced
- 1 small bunch parsley, chopped (3-4 tablespoons)
- 1/2 teaspoon finely grate the zest from an organic lemon
- 1 teaspoon freshly squeezed lemon juice
- 2 tablespoon extra-virgin olive oil, plus more
- coarse salt and freshly ground black pepper, to taste
Instructions
- Lightly toast pine nuts, stirring frequently, until the nuts begin to brown (don’t take your eyes off them, as they can easily burn). Remove the pan from the heat and stir in the sun-dried tomatoes, capers and their brine, the olives and its water and a pinch of salt. Add parsley, lemon zest and lemon juice. Set aside.
- In a large skillet over medium heat, add asparagus. Add enough water to just cover the bottom of the pan. Cover and let steam for 3 to 5 minutes, or until asparagus is tender (can easily be pierced with a knife) but still crisp and bright green.
- Transfer to a serving plate and sprinkle with the salsa.
- When ready to serve, arrange the asparagus on a serving platter. Season with salt and pepper. Add a drizzle of high-quality extra virgin olive oil. Top with the Mediterranean salsa. Serve and enjoy!
Nutrition
Notes
- I always use organic capers in brine from Rapunzel. Some other brands have a very strong vinegar taste, in which case I would consider reducing the amount of brine used in the recipe.
- Since sun-dried tomatoes are a big player in the recipe, be sure to choose one you know and love. I usually pick mine up at the market or my organic food store, freshly packed and marinated with basil and oregano.
- I buy locally grown asparagus at my local farmers market. Super fresh and domestically grown, it tastes the best. And is really great on the BBQ brushed in a little olive oil, and a sprinkle of salt and pepper.