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Tapenade is a spread from the south of France made with finely chopped olives and garlic. Here, roasted asparagus replaces the olives for a lighter, lower-sodium version that tastes of spring. This is a great recipe to make when you want to use up a bunch of asparagus that’s been sitting in the fridge a little too long.
- Preheat oven to 375°F. Line baking sheet with parchment paper. Peel excess papery skin from garlic head. Slice top off so that tips of cloves appear, and place on 6-inch square of foil. Drizzle with 1 tsp. oil and sprinkle with salt. Wrap foil around garlic head, and bake 45 minutes, or until softened and golden. Cool 5 minutes, then squeeze garlic out of cloves.
- Toss asparagus with remaining 2 Tbs. oil in bowl, and season with salt. Spread on prepared baking sheet, and roast 20 minutes, or until tender; shake baking sheet occasionally to brown evenly. Cool and chop into 1-inch pieces.
- Toast nuts in dry skillet over medium heat 3 minutes, or until lightly golden.
- Place half of asparagus in food processor with garlic, pine nuts, and 1 Tbs. lemon juice. Process until smooth. Transfer to bowl, and stir in 1/2 tsp. lemon zest and remaining asparagus. Season with salt and pepper.
- Serving Size Makes 1 cup
- Calories 151
- Carbohydrate Content 6 g
- Cholesterol Content 0 mg
- Fat Content 14 g
- Fiber Content 2 g
- Protein Content 3 g
- Saturated Fat Content 1 g
- Sodium Content 155 mg
- Sugar Content 1 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g