Roasted Asparagus with Olives
- 1 pound asparagus, trimmed
- 1/3 cup kalamata olives, pitted
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons lemon pepper
Preheat oven to 425 degrees F. Line baking sheet with aluminum foil.
On the baking sheet, place the asparagus and kalamata olives. Drizzle with olive oil and sprinkle with lemon pepper. Toss to coat. Roast for 10 to 12 minutes or until asparagus is crisp-tender.
Recipe courtesy Sandra Lee
Recipe courtesy of Bobby Flay