Asparagus with olive salsa and Parmesan crema

Asparagus with olive salsa and Parmesan crema.jpg

Serves: 4



  • 2 bunches (about 2 pounds) thick green asparagus, ends broken off
  • 1 tablespoon olive oil
  • Salt and freshly ground pepper


  • 1 cup chopped green olives
  • 1/4 cup chopped parsley
  • 1/4 cup chopped chervil
  • 2 teaspoons lemon juice
  • 1 teaspoon grated lemon zest
  • 1 tablespoon chopped capers
  • 1/4 cup grated Parmesan
  • 1/4 cup olive oil


  • 2 cups whipping cream
  • 1 cup grated Parmesan


Preheat oven to 450 F.

Peel the asparagus from tip to base. Toss with 1 tablespoon olive oil, salt and pepper. Place on baking sheet and roast for 5 to 7 minutes, depending on thickness, until crisp-tender. Cool and reserve.

Combine olives, parsley, chervil, lemon juice, zest, capers and Parmesan. Stir in olive oil. Place asparagus on a serving platter and run salsa across the middle.

Bring whipping cream to a boil on medium-high heat. Boil until reduced by half (about 5 to 7 minutes). Stir in Parmesan and cook until sauce thickens (about 4 minutes). Season with salt and pepper if needed.

Serve the Parmesan crema alongside the asparagus, which can be either warm or room temperature.