This is basically a chunky sandwich spread.  Eat it on toast or add to a grilled cheese sandwich before grilling.  It is also a flavorful addition to a quinoa or other prepared salad, or to a pasta dish.

Trim 1 bunch of asparagus.  Slice stems fatter than your pinky in half lengthwise.  Mince the asparagus on an angle.  The pieces should be on the small side of bite-sized.

Remove any tough outer layer from 1 stem of green garlic.  Finely mince the garlic, including the green stem up to the leaves.  You want 1/2 C.

Remove the pits (if any) from 1 C. of brined “country-style” olives.  They can be black or green or a combination.  Finely dice them.

Heat 2 T. olive oil in a skillet and add the garlic.  Cook for 3-4 minutes on low heat.  Add crushed hot pepper if you like.  When the garlic is soft, add the olives and raise the heat.  Saute for 5 minutes.

Add the asparagus and cook until it is tender but not mushy.  Season to taste with salt.