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

1. Heat the olive oil in a large skillet over medium heat.
2. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
3. 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.
4. Add the olives, basil and 1/4 teaspoon salt and toss well.
5. Serve.

extravirgin olive oil, garlic, medium asparagus, kosher salt, olives, fresh basil

Taken from www.foodnetwork.com/recipes/food-network-kitchens/sauteed-asparagus-with-olives-and-basil-recipe.html (may not work)