Black olive tartare served with asparagus
Enjoy the golden grilled asparagus in a refreshing tartar sauce with a strong acidity.
How to make it
1
Mix all the ingredients for the tartar in a bowl to make tartar sauce.
2
Remove the roots of the asparagus, peel the skin with a peeler and boil it softly.
3
Apply an appropriate amount of olive oil to a bowl and arrange the boiled asparagus. Sprinkle with Parmesan cheese and melted butter on top and bake in the oven for about 8 minutes until golden brown.
4
Once the asparagus is cooked, add [1] and it's finished.
Ingredients: 2 dishes
-
[Tartar]
- Kalamata olives without seeds, minced
- 30g
-
- Black olive seeds, minced
- 15g
-
- Boiled egg chopped
- 1 piece
-
- Italian parsley chopped
- 1 tablespoon
-
- of fruit tomatoes (if possible, peel off the water beforehand)
- 1/2 pieces
-
- Chop garlic
- 1/2 tsp
-
- the pickles roughly
- 10g
-
- French Dressing
- 50cc
-
- Asparagus
- Six
-
-
Olive Oil
Ardoino Extra Virgin - Appropriate amount
-
Olive Oil
-
- Parmesan cheese
- 2 tbsp
-
- Melted butter
- 1 tablespoon
[PR]
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