Created with Sketch. ADD YOUR REVIEW 0 Reviews
Yield
Serves 4
Photo: Randy Mayor; Styling: Lindsey Lower 

How to Make It

Combine basil, lemon juice, 1 tablespoon olive oil, thyme leaves, Castelvetrano olives, kalamata olives, anchovy, and garlic in a mini food processor; pulse to combine. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add asparagus; sauté 6 minutes. Sprinkle with pepper. Top with olive mixture.

Ratings & Reviews