Roasted asparagus with almonds, capers and dill

Course: Sides

Preparation time: 10 minutes

Cooking time: 15 minutes

Total time: 25 minutes

Serve: 4 

Ingredients Needed:

• 600 asparagus, woody ends trimmed (400g)
• 3 tbsp olive oil
• ½ Rock salt
• Black pepper
• 25 gram unsalted butter
• 25 g flaked almonds
• 30 g baby capers or regular, pat- dried on kitchen paper
• 10 g dill, roughly chopped

Method:

1. Use a preheated oven at 200℃.
2. Mix the asparagus with 1 tablespoon of oil, salt and pepper. Arrange on a large parchment-lined baking tray, spaced well apart and roast for 8-12 minutes until the asparagus is soft and starting to brown in some places. Transfer to a large serving plate and set aside.
3. Put butter into a small saucepan and place on a medium 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.
4. Add the remaining 2 tablespoons of oil to the saucepan and place on a 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 over the asparagus, along with the dill. Discard the oil and serve warm.