Roasted Asparagus with Niçoise Olives and Basil
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Procedure:
Preheat the oven to 450F.
Spread the asparagus in a single layer on a rimmed baking sheet. Drizzle with the oil and season with a pinch each of salt and pepper. Toss and turn to evenly coat. Sprinkle the garlic, olives, and basil all over. Roast until the asparagus is crisp-tender and the basil wilts, about 8 minutes.
Drizzle with a little more oil, garnish with fresh basil, and serve hot with lemon wedges.
Reprinted from Home Cooking with Jean-Georges by Jean-Georges Vongerichten.
Copyright © 2011. Published by Clarkson Potter, a division of Random House, Inc
Ingredients:
- 2 pounds asparagus, trimmed and peeled
- 3 tablespoons extra-virgin olive oil, plus more for serving
- Kosher salt and freshly ground black pepper
- 2 garlic cloves, julienned
- ½ cup Niçoise olives, pitted and halved
- ¼ cup sliced fresh basil leaves, plus more for garnish
- Lemon wedges
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