Ingredients

• 1 tablespoon extra virgin olive oil
• 1 small red onion, peeled,finely chopped
• 1 lb fresh asparagus, trimmed,peeled and cut into 1 inch pieces
• 1 large red bell pepper, seeded,deveined and cut into 1 inch pieces
• 1/4 cup pitted chopped kalamata olive
• 1 small lemon, juice of

Instructions

1. In a large skillet, heat the oil over medium and add the onion, asparagus and the pepper and 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.

3. Serve immediately.