Mini Asparagus & Olive Tapenade Cups Recipe
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5
4 reviews
Excellent
Mini Asparagus & Olive Tapenade Cups Recipe
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An asparagus olive tapenade, tucked inside of pre-made mini fillo shells is a fast and tasty hors d'oeuvres to have in your cocktail party arsenal.
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Ingredients
- 3 ounces green olives pitted
- 3 ounces kalamata olives pitted
- 6 ounces asparagus cut into 1-inch pieces, fresh, about 15 spears
- 2 cloves garlic minced
- 1 tablespoons capers drained
- 1 anchovy
- ¼ cup parsley minced
- 4 basil thinly sliced, leaves
- ½ teaspoon orange zest
- 2 tablespoon extra-virgin olive oil
- 30 phyllo dough 2 packages, defrosted, Athens mini shells
Instructions
- Set a large saucepan of water over high heat, and bring the water to a boil. Prepare a large bowl of ice water.
- Add the asparagus to the boiling water and cook until it is just tender, about 3 minutes. Drain and immediately the asparagus into the ice water.
- In the bowl of a food processor, combine the asparagus, garlic, capers, anchovy, parsley, basil and orange zest.
- Pulse until combined. Pour in the olive oil and pulse again until the mixture turns into a chunky paste.
- Fill each fillo shell with 2 tablespoons of the asparagus and olive tapenade mixture. Serve.
Notes
Nutrition Information
Show Details
Serving
1Filled Shell
Calories
64.4kcal
(3%)
Carbohydrates
6.6g
(2%)
Protein
1.5g
(3%)
Fat
4.1g
(6%)
Cholesterol
0.2mg
(0%)
Sodium
247.1mg
(10%)
Potassium
53.2mg
(1%)
Fiber
0.4g
(2%)
Sugar
0.3g
(1%)
Nutrition Facts
Serving: 30Hors D'Oeuvres
Amount Per Serving
Calories 644 kcal
% Daily Value*
| Serving | 1Filled Shell | |
| Calories | 64.4kcal | 3% |
| Carbohydrates | 6.6g | 2% |
| Protein | 1.5g | 3% |
| Fat | 4.1g | 6% |
| Cholesterol | 0.2mg | 0% |
| Sodium | 247.1mg | 10% |
| Potassium | 53.2mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 0.3g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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