Sauteed Asparagus with Olives and Basil
Ingredients
- 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
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