Sauteed Asparagus with Olives and Basil
Full-flavored savory garlic and olives and aromatic basil brighten the crisp asparagus. Cutting the asparagus into short pieces allows them to cook quickly.
- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 4 to 6 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 126 calorie
- Total Fat
- 8.5 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 201 milligrams
- Carbohydrates
- 10 grams
- Dietary Fiber
- 5 grams
- Protein
- 5 grams
- Sugar
- 4 grams
- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 4 to 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 126 calorie
- Total Fat
- 8.5 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 201 milligrams
- Carbohydrates
- 10 grams
- Dietary Fiber
- 5 grams
- Protein
- 5 grams
- Sugar
- 4 grams
Ingredients
2 tablespoons extra-virgin olive oil
2 to 3 cloves garlic, finely chopped
2 pounds medium asparagus, trimmed and cut into 2-inch pieces at an angle
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3 tablespoons pitted kalamata olives, slivered
2 tablespoons chopped fresh basil
Directions
- Heat the olive oil in a large skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the asparagus, 1/4 teaspoon salt and some pepper and cook, stirring, until the asparagus is bright green and crisp-tender, 5 to 7 minutes. Add the olives, basil and 1/4 teaspoon salt and toss well. Serve.
