New Favorite · Skinny · Vegan · Vegetarian

Asparagus Tapenade…almost Springtime treat!

Tender stalks of asparagus at the store are a sign that Spring is upon us (or at least we hope it is). This recipe for Asparagus Tapenade has been in my stack of ‘must try’ recipes for a long time.  I wish I could remember where the recipe came from so I could give proper credit.

Asparagus Tapenade is a great recipe for anyone, but is a tasty treat for those practicing a Vegan or Vegetarian diet.

I served the Tapenade with vegetables and bits of bread.  It was great with both but I LOVED it on artisan bread. 


1 pound asparagus (thick spears work fine)
1/4 cup pine nuts
2 large cloves garlic
1/2 cup fresh basil or fresh tarragon
1 teaspoon kosher salt
1 tablespoon olive oil
2 teaspoons fresh thyme, optional
1/4 teaspoon fresh pepper
Additional salt and pepper to taste
  • Bring pan of water to boil over high heat.
  • Rinse and trim ends from asparagus, then cut in 1 – 2 inch pieces.
  • Add asparagus to water, return water to boil, reduce heat to medium. Cook until just soft and still bright green, about three minutes. Drain well.
  • Meanwhile, toast pine nuts in a dry skillet over medium high, stirring occasionally, watching carefully to avoid burning.
  • Add remaining ingredients to a food processor. Add toasted pine nuts and cooked asparagus. Pulse until thoroughly blended but still roughly chopped.
  • Transfer to clean container and refrigerate until fully chilled. Serve with crackers, vegetables and/or on crostini/bread.


New Traditions

Black Olive Tapenade Appetizer

This recipe has become a favorite of my gal-pals and friends for appetizers and potlucks.  Olive Tapenade would be a great appetizer for your New Year’s Gatherings. It is so easy, especially using my favorite dicing tool, the Vidalia Chop Wizard, to make easy work of the dicing, resulting in uniform pieces.


1 can pitted black (or kalmata) olives, drained
1/4 cup chopped walnuts 
3 tablespoons capers, drained
chopped red bell pepper
3 tablespoons olive oil
1 1/2 teaspoons fresh rosemary leaves, minced
1 teaspoon Italian seasoning
2 cloves garlic, minced
assorted crackers, sliced French baguette

Finely chopped the black olives, walnuts and red peppers. Add olive oil, capers, rosemary, Italian seasoning, and minced garlic; stir together.

Spoon into serving dish.  Garnish with fresh rosemary sprig or sprinkle of diced red pepper. 

Optional: spread crackers with goat cheese and top with tapenade.