Pan Roasted Asparagus with Olives, Almonds and Parmesan

Ingredients You Need

• 4 tablespoons olive oil

• 6 lbs. fresh asparagus, ends trimmed

• 1 quart Lindsay® California Ripe Pitted Olives, halved crosswise

• 2 cups slivered almonds, toasted

• 3/4 cup grated Parmesan cheese

Cooking Directions

1. In four batches as needed, heat 1 tablespoon of the oil in a large sauté pan over medium heat.

2. Add 1-1/2 lbs. of the asparagus; cook 5 to 6 minutes or until crisp-tender, shaking skillet or turning asparagus over occasionally.

3. Add 1 cup of the olives; cook 2 minutes or until olives are heated through.

4. Top with 1/2 cup almonds and 3 tablespoons of the cheese.