Asparagus with Olive Tapenade, Toasted Almonds, & Feta Cheese

Asparagus w/olive tapenade, almonds, & feta


This is a very easy recipe to make but makes a nice presentation and people will be impressed. When I’m trying to lose weight, one of things I try to do is cut carbs . . . not take them out of my diet completely but simply cut back on them. So for dinner I frequently go without carbs but in its place it is nice to have a flavorful vegetable. Since we’re going into asparagus season in the midwest, I thought I’d share this. It’s adapted from a recipe by Debbie Gold of the American Restaurant. It appeared in the Kansas City Star on March 7, 2010. 

1 lb. asparagus
1-2 T. olive oil
2 T. olive tapenade (I used Trader Joe’s)
2 oz. crumbled feta cheese
2 T. toasted almonds
salt & pepper to taste 

1. To prepare the asparagus you must break off the tough part of the stalk. To do this, hold the spear at the halfway point and at the base and bend until the tough end snaps off. Discard the tough, woody end.
2. Heat the olive oil in a large skillet, and saute over medium heat for about 10 minutes, stirring often. OR toss the asparagus in the olive oil and spread on a cookie sheet and roast at 450 degrees for 15 minutes. OR toss the asparagus with oil and grill.
3. Toss the cooked asparagus with the tapenade. Place the cooked asparagus on a platter with the tips facing in the same direction.
4. Sprinkle with the feta cheese and almonds.
Serves 4

Share this post
2 Responses to “Asparagus with Olive Tapenade, Toasted Almonds, & Feta Cheese”
  1. Dawn Beye says:

    I tried this today – minus the Feta – and it was great!

  2. Faithful Foodie says:

    I’m so glad you liked it!

Leave a Reply