Asparagus with Black Olives, Cheese, and Sun-Dried Tomato Picada

This recipe transforms simple asparagus into a fine dining dish thanks to a "picada" or tapenade rustic blend full of contrasts. The intensity of sun-dried tomato and black olive pairs beautifully with the freshness of the al dente asparagus. To season the vegetables and enhance the umami flavor of the picada without adding sodium, we will use Bonsalt.

Technical Sheet

• Estimated time: 15 minutes

• Difficulty: ⭐

• Servings: 2 people

Ingredients

• 1 bunch of wild asparagus (green)

• 6-8 sun-dried tomatoes in oil (drained)

• 50g pitted black olives (Aragon or Kalamata type)

• 40g cured cheese or shavings of Parmesan

• Extra virgin olive oil

• A few fresh basil leaves or pine nuts (optional)

• Bonsalt and black pepper.

Step-by-Step Professional Preparation

1. Preparing the asparagus: Wash the asparagus and trim off the tough part of the stalk (you can bend them until they naturally snap).

2. Technical cooking: Cook the asparagus on a griddle with a few drops of olive oil and a pinch of Bonsalt . Aim for them to be golden on the outside but crisp on the inside.

3. Making the picada: Finely chop the sun-dried tomatoes and black olives with a knife until you get a grainy texture (not a purée). Mix them in a bowl with a teaspoon of the tomato oil and a touch of pepper.

4. Balanced flavor: Add a pinch of Bonsalt to the picada. This will help bring out the earthy flavor of the olive without increasing the dish's salt content.

5. Plating: Arrange the hot asparagus on a serving platter. Spoon the tomato and olive picada down the center of the stalks.

6. Final touch: Top with the cheese shavings and, if desired, some toasted pine nuts or chopped basil. The residual heat from the asparagus will lightly melt the cheese.

Nutritional Analysis and Total Macros

Understanding what we eat is vital. Here is the breakdown of macronutrients per serving and the technical sheet for our products.

> Note: The sodium value indicated corresponds only to the seasoning used (Bonsalt), not including the intrinsic sodium in the olives, cheese, and canned tomatoes.

This recipe for Asparagus with black olive picada is a sophisticated, low-carb option, perfect as a starter. Give it a try and enjoy an explosion of Mediterranean flavor with just the right touch of seasoning!