Home Recipes Mains Grilled Asparagus With Orange Olive Salsa

Grilled Asparagus With Orange Olive Salsa

grilled asparagus

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.

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