• Fresh asparagus with biltong, black garlic and olive butter

    Serves: 6
    Cooking Time: 30 mins


    • 75g Kalamata olives, pitted
    • 2 anchovy fillets
    • 30g biltong dust + extra, to garnish
    • 6 black garlic cloves
    • 5ml (1 tsp) light brown sugar
    • 25ml fresh parsley, roughly chopped
    • 1 fennel bulb
    • 250g butter, at room temperature
    • 800g fresh asparagus spears
    • sea salt, to garnish



    Place the olives, anchovy fillets, biltong dust, black garlic, sugar, parsley and half of the fennel bulb in a food processor and pulse until roughly chopped.


    Place the butter in a mixing bowl, add the chopped biltong mixture and mix well. Allow to stand at room temperature until needed.


    Thinly shave the remaining fennel bulb half and crisp up in a little iced water.


    Blanch the asparagus spears until just tender, 2 – 3 minutes. Drain and place on a serving dish. Top the warm asparagus with spoonfuls of the biltong butter and finish with the shaved fennel bulb. Add a generous sprinkling of biltong dust and sea salt to serve.