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)

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Appears in Cook's Illustrated March/April 2007

Side Dishes

Vegetables

Quick

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

SERVES4 to 6

TIME30 minutes

Pan-Roasted Asparagus with Cherry Tomatoes and Black Olives

WHY THIS RECIPE WORKS

To vary our pan-roasted asparagus recipe, we wanted to add other vegetables to the same skillet, even though the pan was already crowded. The answer was to divide and conquer. We cooked the accent vegetable first, removed it from the pan, a...

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