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Recipe from ‘Olives’ by Avner Laskin
Simple and elegant, this beautiful salad is a special addition to any meal.
Serves 4


• 1 tablespoon coarse salt
• 1/2 cup pitted black olives, finely chopped
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 pound fresh green asparagus


Fill a large pot with water and add the coarse salt. Bring to a boil.

2. Meanwhile, place the olives, olive oil, and balsamic vinegar in a small bowl and mix well.

3. Cook the asparagus for 6 minutes in the boiling water.

4. Remove the asparagus from the water and shake off any excess water. Arrange the asparagus on a serving plate.

5. Spoon the dressing over the asparagus evenly and serve immediately.

6. Store the cooked asparagus in ice water in the refrigerator for up to 2 days. Store the dressing in an airtight container in the refrigerator for up to 4 days.

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