Photo: Stephanie Studer
Mini Asparagus & Olive Tapenade Cups Recipe
11 ingredients
12 min + 3 min
30 hors d\\
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Estimated Nutrition (whole recipe, rough)
430
Calories
34g
Protein
24g
Fat
22g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Asparagus | 6 spears (90g) | 27 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 oz. pitted green olives
- 3 oz. pitted kalamata olives
- 6 oz. fresh asparagus (about 15 spears), cut into 1-inch pieces
- 2 cloves garlic, minced
- 1 tbsp capers. drained
- 1 anchovy
- 1/4 cup minced parsley
- 4 basil leaves, thinly sliced
- 1/2 tso orange zest
- 2 tbsp extra-virgin olive oil
- 30 Athens mini fillo shells (2 packages), defrosted
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By cookincanuck ·
Recipe sourced from
openrecipes