Pan-Roasted Asparagus with Cherry Tomatoes and Kalamata Olives
A bright Mediterranean side with burst tomatoes and salty olives
Why This Recipe Works
This quick side brings together the brine of Kalamata olives and the sweetness of burst cherry tomatoes to elevate simple pan-roasted asparagus. Using a skillet instead of the oven allows for better texture control, ensuring the spears stay snappy rather than soggy.
Instructions
Combine olive oil and garlic in a 12-inch skillet over medium heat. Cook until the garlic is lightly golden and fragrant, about 2 to 3 minutes.
Stir in the tomatoes and olives. Cook until the tomatoes begin to break down and release their juices, about 1 to 2 minutes, then transfer the mixture to a small bowl and wipe the skillet clean.
Heat more oil in the skillet over medium-high heat until shimmering. Add the asparagus in a single layer, cover, and cook until the spears are bright green but still firm, about 3 minutes.
Uncover the skillet and continue to cook, tossing the spears occasionally, until they are tender and charred in spots, about 3 to 5 minutes.
Transfer the asparagus to a platter and top with the tomato-olive mixture, basil, and Parmesan. Serve immediately while the cheese is just starting to soften.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Best served fresh; leftovers can be refrigerated for 2 days but the asparagus will lose its snap.
