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Grilled asparagus with orange olive salsa
Grilled asparagus with orange olive salsa

Grilled asparagus with orange olive salsa

RECIPES

Jul 8th 2016, 09:13

SERVES 4-6

250 g asparagus spears, trimmed
¼ c (60 ml) melted Clover Springbok butter
salt and freshly ground black pepper

ORANGE OLIVE SALSA

¼ c (60 ml) chopped flat-leaf parsley
10 black olives, pitted and sliced
4 anchovy fillets, finely chopped
2 Tbsp (30 ml) capers
10 ml lemon zest
5 ml white wine vinegar
45 ml Clover Krush orange juice
60 ml olive oil
salt and freshly ground black pepper

Brush the asparagus spears with the butter and season with salt and pepper. Grill on a hot braai or in a griddle pan for 2-3 minutes per side, turning frequently. Place onto a serving platter. Place the parsley, olives, anchovies, capers, lemon zest and vinegar into a small bowl. Whisk the orange juice and olive oil together and gradually stir into the salsa mixture. Season to taste with salt and pepper. Spoon over the asparagus and serve at room temperature.


This recipe comes from Clover’s Favourite Braai Recipes. A percentage of the book is donated to the Clover Mama Afrika Project, Clover’s CSI project.

About Clover Mama Afrika
The Clover Mama Afrika project started as a humble project 12 years ago and has since developed into Clover’s flagship CSI programme. The project has to date appointed 42 Mamas throughout South Africa. These remarkable women collectively care for over 15 500 children and 2 500 elderly people, many of which are abused, orphaned, homeless and vulnerable.
 

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