Asparagus With Tomato & Olive Salsa

• 1 lb asparagus, stems removed and cut in halves
• 1 12 tablespoons olive oil
• 1 tablespoon pine nuts
• 14 cup basil
• 1 garlic clove, chopped
• 1 tablespoon lemon juice
• 2 tomatoes, chopped
• 14 cup sliced ripe olives
• 2 tablespoons feta, crumbled
• 12 teaspoon sea salt
• 1 teaspoon black pepper

1. Preheat oven to 400 degrees.
2. Place asparagus onto an ungreased baking sheet.
3. Drizzle 1 tablespoon olive oil over asparagus and then sprinkle with lemon juice.
4. Season with black pepper and sea salt.
5. Bake for 8-10 minutes.
6. Place remaining olive oil, pine nuts, parsley or basil, and garlic in a chopper or food processor.
7. Pulse lightly until blended into chunks.
8. Add chopped tomatoes, black olives and feta to mixture.
9. Serve over asparagus.

olive oil, nuts, basil, garlic, lemon juice, tomatoes, olives, feta, salt, black pepper

Taken from www.food.com/recipe/asparagus-with-tomato-olive-salsa-457720 (may not work)