Fresh asparagus with biltong, black garlic and olive butter

September 23, 2015 (Last Updated: January 11, 2019)

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.

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