Asparagus with Olive Tapenade

Ingredients

• 1 fillet anchovy 
• 1 pound asparagus trimmed
• 2 tablespoons basil fresh minced
• 0.5 teaspoon thyme leaves fresh
• 1  garlic clove 
• 0.8 ounce kalamata olives pitted
• 1 tablespoon juice of lemon fresh
• 1 tablespoon olive oil 
• 0.8 ounce castelvetrano olives 
• 0.1 teaspoon pepper 

Equipment

• food processor
• frying pan

Directions

1. Combine basil, lemon juice, 1 tablespoon olive oil, thyme leaves, Castelvetrano olives, kalamata olives, anchovy, and garlic in a mini food processor; pulse to combine.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
3. Add asparagus; saut 6 minutes.
4. Sprinkle with pepper. Top with olive mixture.