Roasted Asparagus with Almonds, Capers, and Dill
4
servings
Side Dish
Course
Print Recipe
Ingredients
Directions
Ingredients
1.3 lb
asparagus, woody ends trimmed
3 tbsp
olive oil
Salt and black pepper
2 tbsp
unsalted butter
¼ c
sliced almonds
3 tbsp
baby capers (or regular capers), dried with a paper towel
½ c
dill, roughly chopped
This is a dish that my husband, Karl, cooks at home a lot on the weekend. He tends to be a bit more liberal on the butter front with his asparagus—what are weekends for, after all! And he is Irish! I’ve kept quantities just a little bit in check here.
Directions
- Preheat the oven to 425°F.
- Mix the asparagus with 1 tbsp of oil, a generous pinch of salt, and a good grind of pepper. Arrange on a large parchment-lined baking sheet, spaced well apart, and roast for 8–12 minutes (timing will vary depending on the thickness of the stalks), until the asparagus is soft and starting to brown in places. Transfer to a large serving plate and set aside.
- Put the butter into a small saucepan and place over medium-high heat. Once melted, add the almonds and fry for 1–2 minutes, stirring frequently, until the almonds are golden brown. Pour the almonds and butter evenly over the asparagus.
- Add the remaining 2 tbsp of oil to the saucepan and place over high heat. Once hot, add the capers and fry for 1–2 minutes, stirring continuously, until they have opened up and become crisp. Using a slotted spoon, remove the capers from the oil and sprinkle them over the asparagus, along with the dill. Discard the oil and serve warm.
Reprinted with permission from Ottolenghi Simple: A Cookbook by Yotam Ottolenghi, copyright © 2018. Published by Ten Speed Press, an imprint of Penguin Random House. Photography credit: Jonathan Lovekin © 2018
