Sauteed Asparagus with Olives and Basil

  • 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
  • Salt and freshly ground black pepper
  • 3 tablespoons pitted kalamata olives, slivered
  • 2 tablespoons chopped fresh basil

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.

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