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Vegan • Gluten free • Paleo • 20 mins to make • Serves 4


2 lbs Asparagus, medium
2 tbsp Basil, fresh
2 cloves Garlic


3 tbsp Kalamata olives, pitted

Baking & Spices

1 Kosher salt and freshly ground black pepper

Oils & Vinegars

2 tbsp Olive oil, extra-virgin
Food Network
Food Network • 24 weeks ago

Sauteed Asparagus with Olives and Basil

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Asparagus Mushroom Sauté - - 2 cups asparagus (cleaned cut in quarters) - 1 cup mushrooms (cleaned, trimmed cut in quarts) - 2 springs fresh rosemary (minced) - 1 tablespoon olive oil - 1 teaspoon sea salt to taste - 1 teaspoon black pepper to taste - dash cayenne pepper to taste Preparation - In frying pan, place olive oil bring to high heat. - Sauteed asparagus mushrooms. - Add seasoning to taste. - When vegetables are tender remove from heat. Serve