Roasted Asparagus with Niçoise Olives and Basil
2 pounds asparagus, trimmed and peeled
3 tablespoons extra-virgin olive oil, plus more for serving
Kosher salt and freshly ground black pepper
2 garlic cloves, julienned
½ cup Niçoise olives, pitted and halved
¼ cup sliced fresh basil leaves, plus more for garnish
Preheat the oven to 450F.
Spread the asparagus in a single layer on a rimmed baking sheet. Drizzle with the oil and season with a pinch each of salt and pepper. Toss and turn to evenly coat. Sprinkle the garlic, olives, and basil all over. Roast until the asparagus is crisp-tender and the basil wilts, about 8 minutes.
Drizzle with a little more oil, garnish with fresh basil, and serve hot with lemon wedges.
Reprinted from Home Cooking with Jean-Georges by Jean-Georges Vongerichten. Copyright © 2011. Published by Clarkson Potter, a division of Random House, Inc