Sautéed Asparagus with Red Peppers & Olives

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

 

In a large skillet, heat the oil over medium and add the onion, asparagus and the pepper and sauté for about 2 minutes, or until the asparagus becomes tender (but remains crisp). Toss in the chopped olives and the lemon juice and cook another minute. Serve immediately.