Grilled Asparagus with Mango, Olives and Capers: Tapas Style | PCC Natural Markets

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Grilled Asparagus with Mango, Olives and Capers: Tapas Style

Serves: 6

5
Your rating: None (2 votes)
Your rating: None (2 votes)

This savory-sweet-salty take on spring's first asparagus is couched in classic Spanish influences and absolutely glows with gorgeous color. In the summer, try it with fresh green beans and grilled tuna.

Ingredients

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

Preparation

Preheat an indoor or outdoor grill to high. Combine 1/4 cup olive oil and 3 crushed cloves garlic in a small bowl and let sit while the grill heats. Toss asparagus in enough of the seasoned oil to coat it lightly. Brush both sides bread slices with oil.

Cook asparagus and bread slices, turning once or twice, for a scant 2 to 3 minutes or until grill marks show. The asparagus should be deep emerald in color but still tender-crisp and the bread a light golden. Remove spears and bread to a platter.

Heat a large sauté pan over medium-high heat and add remaining 3 tablespoons oil. Stir-fry remaining 3 cloves minced garlic and thyme for about 15 seconds. Add capers, olives, peppers and basil and cook to heat through. Fold in mango slices, squeeze with lemon juice and season with salt and pepper.

Place 2 bread slices on each of 6 individual plates, and criss-cross 3 asparagus spears on top. Spoon mango-olive-caper mixture over asparagus and bread. Garnish with lemon slices and sprigs of thyme, basil or parsley.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on April 14, 2012. Also demonstrated on "Gardening with Ciscoe" on April 7, 2007.

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tapas style asparagus with mango

A delicious combination of flavors, even if one discovers at the last minute, that one has no capers and no red peppers.

Are the recipe's directions a little bit backwards, or is it just me? I cooked the asparagus and bread in the 1/4 c. olive oil with 3 cloves of garlic in a pan atop the stove for 3 minutes, then separated the asparagus from the bread, put the asparagus in a pyrex dish and poured the oil and garlic over it and broiled it on high in my oven since I don't have a grill. Is this the correct interpretation?

tapas style asparagus with mango

Tried this recipe it is FANTASTIC!!!
Thank you!!!

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