Olive and asparagus saute

6 Servings

Ingredients

Quantity Ingredient
1 pounds Thin asparagus
2 Cloves garlic -- minced
20 Kalamata olives -- pitted
And halved
2 tablespoons Olive oil
½ teaspoon Salt
¼ teaspoon Fresh ground pepper
½ cup Water

Directions

1. Trim tough stems from asparagus. In a large skillet over medium heat, saute garlic and olives in oil about 5 minutes.

2. Add asparagus, salt, pepper, and the water. Cover and cook over medium heat until asparagus is tender (3 to 5 minutes).

Recipe By : The California Culinary Academy File

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