2 lbs. Fresh young Asparagus

½ Basket Cherry Tomatoes

Kalamata or Ripe Black Olives

Fresh Basil

Extra Virgin Olive Oil

Salt & freshly ground Black Pepper





  1. Wash & peel the Asparagus; wash and halve the Tomatoes.


  1. Drain and slice or halve the Olives.


  1. Wash and dry the Basil Leaves.


  1. Place the Asparagus in a shallow baking dish; sprinkle with Salt & Pepper.


  1. Scatter the Tomatoes, Olives and Basil over the Asparagus.


  1. Sprinkle Olive Oil over all.


  1. Bake for 15 minutes in a preheated 350 oven.



Yield – 6 – 8 Servings





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