Greek Asparagus w/ Sundried Tomatoes

  Greek Asparagus w/ Sundried Tomatoes
Ingredients
16 ounces asparagus, woody bottoms trimmed
1/3 cup pitted Kalamata olives
1/4 cup sun-dried tomatoes
3 Tbsps chopped fresh dill
1 tbsp vinegar
1 clove garlic
1/4 tsp freshly ground black pepper
Lemon juice squeezed over asparagus to serve
Instructions
In a large skillet place asparagus with 2 T water- medium click low for 5 min. Meanwhile, toss all the remaining ingredients into your food processor and pulse to combine. Pause to scrape down the sides of the bowl if necessary, chopping the mixture into a coarse tapenade, with plenty of chunky bits remaining.
Transfer the cooked asparagus to a serving platter and top with the olive mixture- squeeze lemon on top to serve. Enjoy hot, or prepare in advance and chill for a more refreshing summer side.