Grilled Asparagus with Mango, Olives and Capers: Tapas Style

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Grilled Asparagus with Mango, Olives and Capers: Tapas Style

 

1/4 cup extra-virgin olive oil

3 cloves garlic, crushed

24 asparagus spears, tough ends trimmed

12 slices rustic bread, such as Ciabatta

sea salt and freshly ground pepper

 

Preheat an indoor or outdoor grill to high. Combine the olive oil and garlic in

a small bowl and let sit while the grill heats. Toss the asparagus in enough of

the seasoned olive oil to coat it lightly. Brush both sides of the bread slices

with the olive oil as well.

Cook the asparagus and the bread slices, turning once or twice, for a scant 2

to 3 minutes or until grill marks show. The asparagus should be deep emerald in

color but still tender-crisp and the bread a light golden.. Remove the spears

to a platter, and the bread slices to a separate plate.

To finish the dish:

3 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon fresh thyme leaves

2 tablespoons capers

1/4 cup pitted Kalamata olives

1/4 cup finely chopped red bell pepper

1/4 cup thinly sliced basil

1 fresh mango, peeled, pitted and sliced

1 lemon, cut in half

salt and pepper to taste

 

Heat a large sauté pan over medium high heat and add the oil. Stir-fry the

garlic, thyme, capers, olives and red bell pepper for 30 seconds. Toss in the

basil and asparagus and cook to heat the asparagus through, about 1 minute.

Fold in the mango slices, squeeze the lemon over all the ingredients and season

with the salt and pepper.

Place two grilled bread slices on each of six individual plates, and

criss-cross four asparagus spears on top. Spoon the mango-olive-caper mixture

over the asparagus and bread, and garnish with freshly chopped parsley. Serves

6.