Fried asparagus with olives

Ingredients:

• 1 kg of medium-sized asparagus, trimmed and cut diagonally into 5 cm pieces.
• 2 tbsp. l. olive oil
• 2 - 3 cloves of garlic, finely chopped
• 3 tablespoons pitted Kalamata olives, thinly sliced
• 2 tbsp chopped fresh basil

Preparation:

1. Heat olive oil in a large skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
2. Add the asparagus, 1/4 teaspoon salt, and a little pepper and cook, stirring, until the asparagus is bright green and crisp-tender, 5 to 7 minutes. Add the olives, basil, and 1/4 teaspoon salt and toss well. Serve.