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Mini Asparagus & Olive Tapenade Cups Recipe
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.
Prep Time
12
minutes
mins
Cook Time
3
minutes
mins
Total Time
15
minutes
mins
Course:
Appetizers
Cuisine:
French
Keyword:
Healthy Hors D'Oeuvres
Servings:
30
Hors D'Oeuvres
Calories:
64.4
kcal
Author:
Dara Michalski | Cookin' Canuck
Ingredients
3
ounces
pitted green olives
3
ounces
pitted kalamata olives
6
ounces
fresh asparagus about 15 spears,
cut into 1-inch pieces
2
cloves
garlic
minced
1
tablespoons
capers
drained
1
anchovy
¼
cup
minced parsley
4
basil leaves
thinly sliced
½
teaspoon
orange zest
2
tablespoon
extra-virgin olive oil
30
Athens mini fillo shells
2 packages, defrosted
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
WW (Old Points) 2 / WW (Points+) 2
Nutrition
Serving:
1
Filled Shell
|
Calories:
64.4
kcal
|
Carbohydrates:
6.6
g
|
Protein:
1.5
g
|
Fat:
4.1
g
|
Cholesterol:
0.2
mg
|
Sodium:
247.1
mg
|
Potassium:
53.2
mg
|
Fiber:
0.4
g
|
Sugar:
0.3
g