Grilled Asparagus with Mango, Olives and Capers: Tapas Style recipe | PCC Community Markets

Ingredients

• 1/4 cup plus 3 tablespoons extra virgin olive oil, divided
• 6 cloves garlic, 3 crushed and 3 minced, divided
• 18 asparagus spears, tough ends trimmed
• 12 slices rustic bread, such as Ciabatta or baguette
• Salt and pepper, to taste
• 1 teaspoon fresh thyme leaves
• 2 tablespoons capers
• 1/4 cup pitted Kalamata olives
• 1/4 cup thinly sliced red bell peppers
• 1/4 cup thinly sliced basil
• 1 fresh mango - peeled, pitted and sliced
• 1/2 lemon, or to taste
• Lemon slices and fresh herbs, for garnish