PAN-ROASTED ASPARAGUS WITH TOMATOES

By Golfwidow7

This recipe works best with asparagus that is at least 1/2 inch thick near the base. If using thinner spears, reduce the covered cooking time to 3 minutes and the uncovered cooking time to 5 minutes. Do not use pencil-thin asparagus; it cannot withstand the heat and overcooks too easily.

Ingredients

• ragus
• 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)

Details

Servings 6
Adapted from keyingredient.com

Preparation

Step 1

1. Heat 1 tablespoon oil and garlic in 12-inch skillet over medium heat. Cook, stirring occasionally, until garlic turns golden around edges but does not darken, 2 to 3 minutes. Add tomatoes and olives; cook until tomatoes begin to break down and release liquid, 1 to 2 minutes. Transfer mixture to bowl and cover with foil. Rinse skillet with water and dry well with paper towels.
2. Add the butter and remaining oil in the skillet. When butter has melted, add half of asparagus to skillet with tips pointed in one direction; add remaining spears with tips pointed in one direction. Using tongs, distribute spears in even layer (spears will not quite fit into single layer); cover and cook until asparagus is bright green and still crisp,about 5 minutes.
3. Uncover and increase heat to high; season asparagus with salt and pepper. Cook until spears are tender and well browned along one side, 5 to 7 minutes, using tongs to occasionally move spears from center of pan to edge of pan to ensure all are browned. Transfer asparagus to serving dish, top with tomato mixture. Adjust seasonings with salt and pepper; sprinkle with basil and Parmesan. Serve immediately.