Fried asparagus with olives

Votes: 12

How to cook - Roasted asparagus with olives

Time: 20 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 126, total fat 8 G., saturated fats 1 G., proteins 5 G., carbohydrates 10 G., fiber 5 G., cholesterol 0 mg, sodium 201 mg, sugar 4 G.

This sauté involves sautéing the asparagus with garlic in a small amount of oil, stirring frequently, for a short time. This gives it a luscious, vibrant green color, softening it slightly while maintaining its crisp, juicy texture. To speed up the cooking time, chop the asparagus into small pieces. Finally, add fresh basil and thinly sliced olives. The basil's flavor pairs beautifully with the garlic, and the salty olives add a unique flavor to the asparagus.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 kg of medium-sized asparagus, trimmed and cut diagonally into 5 cm pieces.
2 tbsp. l. olive oil
2 - 3 cloves of garlic, finely chopped
3 tablespoons pitted Kalamata olives, thinly sliced
2 tbsp chopped fresh basil

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Heat olive oil in a large skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
Add the asparagus, 1/4 teaspoon salt, and a little pepper and cook, stirring, until the asparagus is bright green and crisp-tender, 5 to 7 minutes. Add the olives, basil, and 1/4 teaspoon salt and toss well. Serve.

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