Ingredients
- 5 tablespoons olive oil (divided)
- â…“ cup green olives (pitted, such as Castelvetrano or Frescatrano plus 1 tablespoon brine, olives crushed with the palm of your hand then finely chopped)
- 1½ tablespoons pine nuts (or cashews)
- 1 tablespoon white miso
- 2 teaspoons lemon juice
- 1½ pounds asparagus (woody ends trimmed)
- salt
- pepper
- 1 teaspoon dill (optional. Or Chives, chopped)
Instructions
- In a small saucepan, over a medium-high heat, add the olives, pine nuts and 4 tablespoons (¼ cup) olive oil, and cook, stirring often, for 5-7 minutes. Cook until the nuts have turned golden brown. Carefully whisk in the miso, lemon juice and olive brine. Set this aside, and keep it warm
- Heat a grill pan over high heat (see other cooking options below)
- In a bowl, combine the asparagus with 1 tablespoon of olive oil and a pinch each of salt and pepper. When the pan is heated, grill the asparagus, in two batches if necessary, for 5-8 minutes, turning as needed, until tender and charred
- Pour the sauce over the asparagus and sprinkle the dill on top, if using
Notes
NOTE: If you don’t have a grill pan, you can use a heavy skillet, or roast the asparagus in the oven at 425° for 5-8 minutes, turning it over at least once for even cooking. Or, you can grill them outside, on a gas or charcoal grill
Nutrition Facts
Asparagus with Miso and Olives
Serving Size
4 g
Amount per Serving
Calories
239
% Daily Value*
Fat
22
g
34
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
15
g
Sodium
338
mg
15
%
Potassium
383
mg
11
%
Carbohydrates
9
g
3
%
Fiber
4
g
17
%
Sugar
4
g
4
%
Protein
5
g
10
%
Vitamin A
1337
IU
27
%
Vitamin C
11
mg
13
%
Calcium
50
mg
5
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.