| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | California | Side dishes, Vegetables | 6 | Servings |
INGREDIENTS
| 1 | lb | Thin asparagus |
| 2 | Cloves garlic, minced | |
| 20 | Kalamata olives, pitted | |
| And halved | ||
| 2 | T | Olive oil |
| 1/2 | t | Salt |
| 1/4 | t | Fresh ground pepper |
| 1/2 | c | Water |
INSTRUCTIONS
Trim tough stems from asparagus. In a large skillet over medium heat, saute garlic and olives in oil about 5 minutes. Add asparagus, salt, pepper, and the water. Cover and cook over medium heat until asparagus is tender (3 to 5 minutes). Recipe By : The California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 86
Calories From Fat: 71
Total Fat: 7.9g
Cholesterol: 0mg
Sodium: 607.9mg
Potassium: 135.5mg
Carbohydrates: 3.1g
Fiber: <1g
Sugar: <1g
Protein: 1.4g