Asparagus Tapenade ♥ Recipe


~recipe & photo updated 2008 & 2010 & republished 2014~
2005: A Keeper. But then I knew that because this "asparagus guacamole" has been a favorite recipe for some years. But my definition of what qualifies as 'vegetable' for A Veggie Venture may be changing. Asparagus Tapenade is made in advance and served cold as a ... yup ... side dish. Its main ingredient is asparagus. It's quick and easy. But for the remainder of this Veggie Venture, I'll try to err toward vegetables that can be cooked and eaten right away. (2008 & 2014: Obviously, I changed my mind on this!)
2008 & 2010: I just love returning to favorite recipes! This easy asparagus spread was just as good as remembered, maybe better. It's another good way to use the 'fat' spears of asparagus that show up early and late in the asparagus season. This thick spread can be used as an appetizer with crackers or bread, tossed with hot pasta, tucked into an omelet, dabbed onto a steak hot off the grill. And really, try this, eaten by the spoonful, straight from the jar. Yum.
COMPLIMENTS!
"I just made this, and it is deeeelish!" ~ Sarah
"I just made this, and it is deeeelish!" ~ Sarah
ASPARAGUS TAPENADE
Active prep time: 20 minutes
Total time: 20 minutes plus refrigeration before serving
Makes 1-1/2 cups
Total time: 20 minutes plus refrigeration before serving
Makes 1-1/2 cups
Salted water
1 pound asparagus (thick spears work fine)
1/4 cup pine nuts (see TIPS)
2 large cloves garlic
1/2 cup fresh basil or fresh tarragon (see TIPS)
1 teaspoon kosher salt
1 tablespoon olive oil
2 teaspoons fresh thyme, optional
1/4 teaspoon fresh pepper
Additional salt and pepper to taste
Bring pan (see ALANNA'S TIPS) of water to boil over high heat. Rinse and trim ends from asparagus, then cut in 1 - 2 inch pieces. Add asparagus to water, return water to boil, reduce heat to medium. Cook until just soft and still bright green, about three minutes. Drain well.
Meanwhile, toast pine nuts in a dry skillet over medium high, stirring occasionally, watching carefully to avoid burning.
Meanwhile, add remaining ingredients to a food processor. Add toasted pine nuts and cooked asparagus. Pulse until thoroughly blended but still roughly chopped. Transfer to clean container and refrigerate until fully chilled. Serve with crackers or vegetables or on crostini.
ALANNA's TIPS & KITCHEN NOTES
STILL HUNGRY?
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MORE FAVORITE ASPARAGUS RECIPES
~ Six Years of Favorite Asparagus Recipes ~
~ Gorgeous Raw Asparagus Salad ~
~ Slow-Roasted Asparagus ~
~ Spring Garden Vegetable Soup with Asparagus, Artichokes, Peas & Spinach ~
~ more asparagus recipes ~
from A Veggie Venture
~ Roasted Salmon & Asparagus ~
~ Easy-to-Elegant Asparagus Soup ~
~ Asparagus Custard Tart ~
~ more asparagus recipes ~
from Kitchen Parade, my food column
© Copyright Kitchen Parade 2005, 2008, 2010 & 2014
I just made this, and it is deeeelish!
ReplyDeleteDo you think it is worth growing in your own garden?
ReplyDeleteAnonymous ~ Great question! I "inherited" an established asparagus garden but here's what I'd say. It takes dedicated ground. The season is quite long, several weeks. A 10x10 space produces enough asparagus for two people for those weeks. But -- asparagus is readily available in the grocery and is usually very good, even during the season, I still find myself supplementing with supermarket asparagus, the plot becomes quite unsightly though the asparagus ferns are very pretty as the "green" in flower vases. Hope this helps!!
ReplyDeleteHi Alanna! How long will this keep in the refrigerator? Would it help keep it if you put a thin layer of olive oil on top (kinda like pesto?)
ReplyDeleteI love oldies but goodies! This is a terrific recipe. I can taste it already, and I know it's delish. Thanks!
ReplyDelete--John
Pam ~ Great question! I’d estimate two or three days and don’t remember any issues with browning, say. I think there are enough other ingredients to counteract that oxidation. I wouldn’t add a layer of oil unless you want it to really glisten.
ReplyDeleteJohn ~ Me too! I really love this stuff! And it’s “unusual” without being “weird”, you know? Thanks for stopping in, always good to see you! :0