Pan-Roasted Asparagus With Tomatoes & Olives

Pan-Roasted Asparagus With Tomatoes & Olives

Servings 6 servings
Calories 120kcal


  • 12 oz tomato red, ripe, cherry
  • 2 lb asparagus
  • 2 tbsp olive oil extra virgin
  • 2 cloves garlic
  • 3 oz whole kalamata olives
  • 2 tbsp fresh basil shredded
  • ¼ cup parmesan cheese grated


  • Cook 1 tablespoon oil and garlic in 12-inch skillet over medium heat, stirring often, until garlic turns golden but not brown, about 3 minutes.
  • Add tomatoes and olives and cook until tomatoes begin to break down, about 3 minutes; transfer to bowl.
  • Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering.
  • Add half of asparagus with tips pointed in 1 direction and remaining asparagus with tips pointed in opposite direction.
  • Shake skillet gently to help distribute spears evenly (they will not quite fit in single layer).
  • Add 1 teaspoon water, cover, and cook until asparagus is bright green and still crisp, about 5 minutes.
  • Uncover, increase heat to high, and cook, moving spears around with tongs as needed, until asparagus is well browned on 1 side and tip of paring knife inserted at base of largest spear meets little resistance, 5 to 7 minutes.
  • Season with salt and pepper to taste.
  • Transfer asparagus to serving platter, top with tomato mixture, and sprinkle with basil and Parmesan.
  • Serve.


Nutrition Facts
Pan-Roasted Asparagus With Tomatoes & Olives
Amount Per Serving (233 g)
Calories 120 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1.5g9%
Cholesterol 5mg2%
Sodium 300mg13%
Potassium 452mg13%
Carbohydrates 9g3%
Fiber 4g17%
Sugar 4g4%
Protein 6g12%
Calcium 92mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.



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