Asparagus With Tomato & Olive Salsa Recipe

Name: Asparagus With Tomato & Olive Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb asparagus, stems removed and cut in halves; 1 ½ tablespoons olive oil; 1 tablespoon pine nuts; ¼ cup basil; 1 garlic clove, chopped; 1 tablespoon lemon juice; 2 tomatoes, chopped; ¼ cup sliced ripe olives; 2 tablespoons feta, crumbled; ½ teaspoon sea salt; 1 teaspoon black pepper

Servings: persons

1 lb asparagus, stems removed and cut in halves
1 ½ tablespoons olive oil
1 tablespoon pine nuts
¼ cup basil
1 garlic clove, chopped
1 tablespoon lemon juice
2 tomatoes, chopped
¼ cup sliced ripe olives
2 tablespoons feta, crumbled
½ teaspoon sea salt
1 teaspoon black pepper

1
Preheat oven to 400 degrees.
2
Place asparagus onto an ungreased baking sheet.
3
Drizzle 1 tablespoon olive oil over asparagus and then sprinkle with lemon juice.
4
Season with black pepper and sea salt.
5
Bake for 8-10 minutes.
6
Place remaining olive oil, pine nuts, parsley or basil, and garlic in a chopper or food processor.
7
Pulse lightly until blended into chunks.
8
Add chopped tomatoes, black olives and feta to mixture.
9
Serve over asparagus.

168

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb asparagus, stems removed and cut in halves, 1 ½ tablespoons olive oil, 1 tablespoon pine nuts, ¼ cup basil, and more.

Yes, Asparagus With Tomato & Olive Salsa falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Asparagus With Tomato & Olive Salsa

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