Pan-Roasted Asparagus with Cherry Tomatoes and Black Olives

Name: Pan-Roasted Asparagus with Cherry Tomatoes and Black Olives
Yield: Serves 4 to 6
Ingredients: 2 tablespoons, olive oil; 2 medium cloves, garlic, sliced thin; 1 pint, cherry tomatoes, halved; 1/3 cup, brine-cured black olives (such as kalamata), pitted and chopped; 1 tablespoon, unsalted butter; 2 pounds, thick asparagus spears (see note), ends trimmed; , Kosher salt and ground black pepper; 4 tablespoons, chopped fresh basil (optional); 1 ounce, grated Parmesan cheese (about 1/2 cup)

Side Dishes
Vegetables
Quick

Appears in Cook's Illustrated March/April 2007

A hot pan and complementary vegetables turn asparagus into a lively side dish.

SERVES 4 to 6

TIME 30 minutes

Pan-Roasted Asparagus with Cherry Tomatoes and Black Olives

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