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Grilled asparagus with black olive soil

Pair grilled and chilled asparagus with salty black olive soil. 



Olive Soil

  • 2 cups pitted Kalamata olives

Grilled and Chilled Asparagus

  • 2 bunches green asparagus, woody ends removed, gently peeled on the tail end
  • Olive oil
  • Salt and pepper
  • 1 small red onion, thick rounds
  • 1 lemon, juice
  • Crumbled goat feta

Lemon Vinaigrette

  • 1 lemon, juice and zest
  • 2 cloves garlic, grated on a rasp
  • 1 tablespoon (15 ml) honey
  • 1/4 cup (60 ml) white balsamic vinegar
  • 1 tablespoon (15 ml) smooth Dijon mustard
  • 1 tablespoon (15 ml) grainy Dijon mustard
  • 1 cup (240 ml) extra virgin olive oil
  • Salt and pepper


Olive Soil

  1. Place pitted olives on a dehydrator tray and dry for 16 hours at 150 F (65 C), until most but not completely dried (about three-quarters of the way). Alternatively, place the olives on a wire rack set over a sheet pan and place them in an oven set to their lowest setting, checking every 12 to 15 hours.
  2. Remove, and let olives sit at room temperature for 30 minutes.
  3. Briefly pulse (no more than 30 seconds) the dried olives in a food processor in batches until a coarse ‘soil’ texture is achieved. Reserve at room temperature for serving.

Grilled and Chilled Asparagus

  1. Preheat the grill to high heat.
  2. In a bowl, toss the asparagus in olive oil. Season with salt and pepper.
  3. Drizzle red onion with olive oil, and season with salt and pepper.
  4. Grill asparagus and onion until charred, but still crunchy, two to three minutes, flipping once.
  5. Transferred onion to bowl and spritz with lemon. Cover and steam for a few minutes.  Reserve at room temperature for plating.
  6. Refrigerate asparagus until needed, a minimum of one hour. Remove from refrigerator 10 minutes before serving.

Lemon Vinaigrette

  1. In a glass jar with a tight-fitting lid, combine the lemon juice and zest, garlic, honey, vinegar, both mustards, and oil. Season with salt and pepper. Shake vigorously to emulsify. Refrigerate until needed.

Assemble and Serve 

  1. On a small tray, gently toss the Grilled and Chilled Asparagus in a drizzle of Lemon Vinaigrette. Keep all the spears facing the same direction for plating.
  2. Transfer the dressed asparagus to a chilled serving plate. Drizzle a little more vinaigrette over the top.
  3. Add Black Olive Soil at the base of the asparagus and sprinkle directly over the top.
  4. Sprinkle crumbled goat feta and rings of red onion over the asparagus
  5. Serve immediately. Enjoy! 

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