INGREDIENTS:

 

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

 

 

DIRECTIONS:

 

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

 

2. Drain and slice or halve the Olives.

 

3. Wash and dry the Basil Leaves.

 

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

 

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

 

6. Sprinkle Olive Oil over all.

 

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

 

 

Yield – 6 – 8 Servings