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.