Ingredients
2 teaspoons olive oil
1 bunch fresh asparagus (about 1 pound), ends trimmed
3/4 cup Lindsay® California Ripe Pitted Olives, halved crosswise
1/3 cup slivered almonds, toasted
2 tablespoons grated parmesan cheese
Give your standard "side of asparagus" an easy makeover. Enjoy the scrumptious simplicity of this quick-to-prep side dish. It perfectly accompanies chicken, beef, and fish dishes, and will be a unique addition to your spring menu.
2 teaspoons olive oil
1 bunch fresh asparagus (about 1 pound), ends trimmed
3/4 cup Lindsay® California Ripe Pitted Olives, halved crosswise
1/3 cup slivered almonds, toasted
2 tablespoons grated parmesan cheese
Heat oil in a large nonstick skillet over medium heat.
Add asparagus; cook 5 to 6 minutes or until crisp-tender, shaking skillet or turning asparagus over occasionally.
Add olives; cook 2 minutes or until olives are heated through.
Add to serving dish and top with almonds and cheese.