A quick and healthy (and vegetarian) side dish to spice up your usual meals. We love this as a snack as well to sit and munch on and not feel guilty at all.
Serves 4-6
250 g asparagus spears, trimmed
¼ c (60 ml) melted Clover Springbok butter
salt and freshly ground black pepper
Orange olive salsa
¼ c (60 ml) chopped flat-leaf parsley
10 black olives, pitted and sliced
4 anchovy fillets, finely chopped
2 Tbsp (30 ml) capers
10 ml lemon zest
5 ml white wine vinegar
45 ml Clover Krush orange juice
60 ml olive oil
salt and freshly ground black pepper
Brush the asparagus spears with the butter and season with salt and pepper. Grill on a hot braai or in a griddle pan for 2-3 minutes per side, turning frequently. Place onto a serving platter. Place the parsley, olives, anchovies, capers, lemon zest and vinegar into a small bowl. Whisk the orange juice and olive oil together and gradually stir into the salsa mixture. Season to taste with salt and pepper. Spoon over the asparagus and serve at room temperature.
