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Chargrilled Asparagus with Green Olives & Basil
By poisoneyes | February 14, 2008
Ingredients:
700g/1 1/2 lb asparagus, trimmed of its woody base
2 tsp olive oil
100g/3 1/2 oz pitted green olives in brine, rinsed and patted dry
Large handful of fresh basil leaves
2 garlic cloves, roughly chopped
40g/1 1/2 oz Parmesan cheese, shaved
Freshly ground black pepper
Preheat a ridged chargrilling pan or grill to very hot. If your asparagus is really fresh and the and the stalks are juicy when you snap off the bottom, you can brush it with the olive oil and grill it with no further ado. If you are suspicious about its age, I suggest you plunge it into boiling water for a minute, then drain and grill it.
Put the olives, basil, garlic, Parmesan and pepper into a food processor and to a coarse puree (stop and scrape the sides of the bowl after 30 seconds, then continue). Taste and add more basil, olives or Parmesan if you like. You could also add a tablespoon of olive oil.
Toss the olive mixture with hot pasta. Cut the asparagus into 5cm/2 in lengths and add to the pasta. Serve at once.
