Roasted Asparagus with Nicoise Olives and Basil

• 2 pounds asparagus, trimmed and peeled
• 3 tablespoons extra-virgin olive oil, plus more for serving
• Kosher salt and freshly ground black pepper
• 2 garlic cloves, julienned
• 1/2 cup Nicoise olives, pitted and halved
• 1/4 cup sliced fresh basil leaves, plus more for garnish
• Lemon wedges

1. Preheat the oven to 450F.
2. Spread the asparagus in a single layer on a rimmed baking sheet.
3. Drizzle with the oil and season with a pinch each of salt and pepper.
4. Toss and turn to evenly coat.
5. Sprinkle the garlic, olives, and basil all over.
6. Roast until the asparagus is crisp-tender and the basil wilts, about 8 minutes.
7. Drizzle with a little more oil, garnish with fresh basil, and serve hot with lemon wedges.

extravirgin olive oil, kosher salt, garlic, nicoise olives, fresh basil, lemon wedges

Taken from www.epicurious.com/recipes/food/views/roasted-asparagus-with-nicoise-olives-and-basil-390678 (may not work)