Roasted Asparagus with Basil, Garlic and Kalamata Olives


Tools Needed:


  • 2 pounds asparagus, snapped and either left whole or cut into bite-size pieces
  • 1/4 cup olive oil
  • 1 bunch fresh basil, roughly chopped
  • 1 garlic clove, finely chopped
  • 1/2 cup California or Kalamata black olives, cut in half
  • coarse sea salt and freshly ground pepper to taste


  1. Heat oven to 425 degrees.  Prepare baking sheet and lightly coat with olive oil.
  2. Wash and trim asparagus; dry and place in a mixing bowl.  Toss with enough olive oil to lightly coat each piece.
  3. Add the basil, garlic, olives, salt and pepper, and gently mix.  Arrange on the baking sheet.
  4. Roast for about 10 – 15 minutes (depending on thickness of asparagus).  Serve warm or at room temperature.
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