Best Asparagus Red Peppers Olives Recipes

Grilled Asparagus with Marinated Roasted Red Peppers, Feta and Kalamata Olives Recipe image

Provided by @MakeItYours

Number Of Ingredients 14

2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 clove garlic, grated
1 teaspoon dijon mustard
1 teaspoon honey
1 teaspoon oregano
salt and pepper to taste
1 cup roasted red peppers, diced
1/4 cup feta, crumbled
1/4 cup kalamata olives, finely chopped
2 tablespoons red onion, finely chopped
1 1/2 pounds asparagus, trimmed
1 tablespoon oil
salt and pepper to taste

Steps:

Mix everything well.
Mix marinade into the roasted red pepper, feta, kalamata olives and red onions and optionally marinade for 20 minutes to over night or even longer.
Toss the asparagus in the oil, salt and pepper and grill over medium-high heat until tender and slightly charred.
Serve topped with the marinated roasted red pepper, feta and kalamata olives and enjoy!

Sauteed Asparagus with Red Peppers & Olives image

Provided by Dancer

Categories Vegetable

Time 18m

Yield 2-4 serving(s)

Number Of Ingredients 6

1 tablespoon extra virgin olive oil
1 small red onion, peeled,finely chopped
1 lb fresh asparagus, trimmed,peeled and cut into 1 inch pieces
1 large red bell pepper, seeded,deveined and cut into 1 inch pieces
1/4 cup pitted chopped kalamata olive
1 small lemon, juice of

Steps:

In a large skillet, heat the oil over medium and add the onion, asparagus and the pepper and saute for about 2 minutes, or until the asparagus becomes tender (but remains crisp).
Toss in the chopped olives and the lemon juice and cook another minute.
Serve immediately.

ASPARAGUS, RED PEPPERS, OLIVES image

Categories Vegetable

Yield 4

Number Of Ingredients 10

1 pound medium asparagus (avoid pencil asparagus)
2 tablespoons olive oil
Vinaigrette:
1/2 teaspoon chopped garlic
1 tablespoon chopped shallots
1 tablespoon chopped capers
1 tablespoon chopped niçoise olives (or kalamata)
2 tablespoons white wine vinegar
1/2 cup canned or bottled roasted peppers, julienned
1/4 cup olive oil

Steps:

INSTRUCTIONS Bring a large pot of salted water to a boil. Drop in the asparagus and blanch for 60 seconds. Immediately plunge it in a bowl of ice water until chilled. Remove it from water and drain well. Coat the asparagus with the olive oil and season to taste with salt and pepper. Set aside. To make the vinaigrette, sauté the shallots, garlic, and capers in a small amount of olive oil until translucent, remove from the heat, and add the rest of the ingredients. Heat a grill until it's medium hot and place asparagus on the grill. Turn the spears frequently until they are warmed through. Divide equally among four plates. Toss the red peppers with the vinaigrette and spoon them over the top of the asparagus.