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5 from 1 vote

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 Time12 mins
Cook Time3 mins
Total Time15 mins
Course: Appetizers
Cuisine: French
Keyword: Healthy Hors D'Oeuvres
Servings: 30 Hors D'Oeuvres
Calories: 64.4kcal


  • 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
  • 1/4 cup minced parsley
  • 4 basil leaves thinly sliced
  • 1/2 teaspoon orange zest
  • 2 tablespoon extra-virgin olive oil
  • 30 Athens mini fillo shells 2 packages, defrosted


  • 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.


WW (Old Points) 2 / WW (Points+) 2


Serving: 1Filled Shell | Calories: 64.4kcal | Carbohydrates: 6.6g | Protein: 1.5g | Fat: 4.1g | Cholesterol: 0.2mg | Sodium: 247.1mg | Potassium: 53.2mg | Fiber: 0.4g | Sugar: 0.3g