Roasted asparagus with olive tapenade

This starter or light meal is also excellent garnished with shaved parmesan cheese.

Ingredients

¾ cup	Kalamata olives, black, pitted (Main)
1 Tbsp	Capers, washed and drained
1 clove	Garlic, crushed
2 tsp	Extra virgin olive oil

Asparagus

500 g	Asparagus (Main)
3 Tbsp	Olive oil

Directions

1. To make the tapenade, place the olives, capers, garlic, olive oil and freshly ground pepper to taste into a food processor or blender and process, until finely chopped.
2. Preheat the oven to 200C.
3. Snap the tough ends off the asparagus and trim the stalks if necessary. Place in a small roasting pan. Toss together with the olive oil. Season with salt and pepper. Roast for 5 minutes, turn the spears over then continue roasting until crisp-tender, about 5-10 minutes, depending on the thickness.
4. Serve the asparagus hot or at room temperature topped with the tapenade. Great accompanied by French bread.

See more of Jan's spring recipes

• Rhubarb custard cake
• Strawberry pinwheels
• Smoked asparagus bruschetta with garlic cannellini