- 2 cloves garlic
- 1 fresh chilli
- ½ cup chopped parsley
- 2-3 T olive oil
- 1/3 cup black olives, chopped
- Asparagus spears
- feta, sliced
- Olive oil
- lemon juice, a squeeze
Smash the garlic cloves, fresh chilli, chopped parsley and olive oil together until combined, then fold in chopped black olives.
Arrange a bunch of blanched asparagus spears on a platter and top with sliced feta and spoonfuls of the garlicky olive mixture.
Season to taste and add another drizzle of olive oil and squeeze of lemon, if necessary, before serving.