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Asparagus and Tapenade Verrine


Rate this recipe 4.6/5 (43 Votes)


  • For 4/6 glasses
  • Asparagus Mousse:
  • 8 asparagus cooked
  • 1 small container plain yogurt
  • olive oil
  • cardamom flavored vinegar
  • pepper, salt
  • Tapenade:
  • 4-5 oz green olives stuffed with anchovies
  • 1 cup dried tomatoes
  • olive oil
  • Espelette
  • Garnish:
  • Cherry tomatoes
  • Olives
  • crackers or breadsticks


Servings 4
Level of difficulty Easy
Cost Budget Friendly


Step 1

Cut the tender part of the asparagus into pieces, mix them with yogurt and one or two tablespoons of oil to obtain a foam feeling, firm but not too much. Season with vinegar, a pinch of salt and pepper.

Step 2

Prepare the tapenade, mix the sun dried tomatoes with olives, one or two tablespoons of oil and a good teaspoon of pepper. Blend so the consistency is smooth and homogeneous.

Fill the glasses with 1/3 of tapenade and 2/3 of asparagus foam. Garnish with cherry tomatoes in 1/2 an olive and a cracker or breadstick. Chill for a few minutes before serving


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Three Cheese Baguette

You'll drool over this 3 cheese, bacon-wrapped baguette.



  • Blue cheese
  • Cheddar cheese
  • Mozarella
  • 1 baguette
  • Sun-dried tomatoes
  • Bacon


  1. Cut your cheeses into thin slices
  2. Slice baguette down the middle (like a sandwich)
  3. Layer cheddar, blue, and mozarella cheese inside the bread
  4. Top with sun-dried tomatoes
  5. Close baguette and wrap with bacon strips
  6. Put in oven and bake for 20 minutes at 350 degrees
  7. Slice and serve!

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Asparagus and Tapenade Verrine bacon wrapped asparagus