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Mini Asparagus & Olive Tapenade Cups Recipe


Mini Asparagus & Olive Tapenade Cups Recipe Recipe

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 mini Athens fillo shells (2 packages), defrosted
Directions:
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