Roasted Asparagus and Kalamata Olives


1 pound aparagus, trimmed
1/3 cup pitted kalamata olives
1 tbsp olive oil
1 garlic clove, minced
2 tbsp lemon pepper
Parmesan Cheese
caramelized onions, opt.

     
 Preheat oven to 425 degrees and line a baking sheet with cooking foil.

 Cut about 1 inch off the ends. Discard. If you decide to slice your asparagus into smaller pieces, do it now.

 Combine asparagus and olives on sheet and add olive oil and lemon pepper.

 Roast for 12-15 minutes,  or until  your asparagus are tender.

 While your asparagus and olives are baking, caramelize your onion and  garlic. Low and slow is the trick.

 Garnish with Parmesan cheese. 

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