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