Grilled Asparagus with Mango, Olives and Capers: Tapas Style | PCC Natural Markets

Grilled Asparagus with Mango, Olives and Capers: Tapas Style

Serves: 6

Your rating: None (2 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

This savory-sweet-salty take on spring's first asparagus is couched in classic Spanish influences and absolutely glows with gorgeous color. In the summer, try it with fresh green beans and grilled tuna.


For the asparagus and grilled garlic bread

For the Mango-Olive-Caper Mixture


To make the asparagus and grilled garlic bread

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 and the bread to a platter.

To finish the dish

Heat a large sauté pan over medium-high heat and add the oil. Stir-fry the garlic and thyme for about 15 seconds. Add the capers, olives, red bell pepper and basil and cook to heat through. Fold in the mango slices, squeeze the lemon over all the ingredients and season with salt and pepper.

Place 2 bread slices on each of 6 individual plates, and criss-cross 3 asparagus spears on top. Spoon the mango-olive-caper mixture over the asparagus and bread. Garnish with lemon slices and sprigs of thyme, basil or parsley.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on April 14, 2012. Also demonstrated on "Gardening with Ciscoe" on April 7, 2007.

Lynne Vea


Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: asparagus, grilling, mangoes, olives


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tapas style asparagus with mango

A delicious combination of flavors, even if one discovers at the last minute, that one has no capers and no red peppers.

Are the recipe's directions a little bit backwards, or is it just me? I cooked the asparagus and bread in the 1/4 c. olive oil with 3 cloves of garlic in a pan atop the stove for 3 minutes, then separated the asparagus from the bread, put the asparagus in a pyrex dish and poured the oil and garlic over it and broiled it on high in my oven since I don't have a grill. Is this the correct interpretation?

tapas style asparagus with mango

Tried this recipe it is FANTASTIC!!!
Thank you!!!

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