Makes 2 servings. Difficulty
1 pound fresh asparagus, tough ends snapped off and spears cut diagonally into 1-1/2 inch pieces 1 garlic clove, minced 1 Tablespoon fresh squeezed lemon juice 2 Tablespoons sliced black olives 1 Tablespoon extra virgin olive oil Salt and freshly ground black pepper to taste
Blanch asparagus pieces for 3 minutes; drain. Place in an ice bath to halt cooking process; drain and set aside.
In a serving bowl, toss asparagus with lemon juice, sliced olives, garlic, olive oil, salt and freshly ground black pepper.