Sauteed Asparagus with Red Peppers and Olives

Delicious as a side dish, this easy sauté becomes a simple vegetarian entrée tossed with pasta and sprinkled with cheese.

Submitted by: Lynette Bigoness

Ingredients:
1 T Extra-virgin olive oil
1 sm Red onion, peeled, finely chopped
1 lb Fresh asparagus, trimmed, and cut into 1 inch pieces
1 lrg Red pepper, seeded, deveined and cut into 1 inch pieces
¼ cup Kalamata olives, pitted and chopped
1 sm Lemon juiced
Directions:
1. In a large skillet, heat the oil over medium and add the onion, asparagus and the pepper. Saute' for about 2 minutes, or until the asparagus becomes tender (but remains crisp).
2. Toss in the chopped olives and the lemon juice and cook another minute. Serve immediately.

Serves 2 to 4