Roasted asparagus with almonds, capers and dill

15/01/20224passionfood

Prep time: 10 minutes

Cook time: 15 minutes

Serves: Serves 4 as side dish

I know, I know, I know it’s not asparagus season yet, but I found some at the grocery store and I couldn’t resist. I don’t know how many time I made this recipe and I still can’t get enough of it.

One of the best things about this roasted asparagus with almonds, capers and dill, not only it tastes absolutely amazing but it’s so easy and quick to make, there is almost no preparation. The asparagus are roasted in the oven, and all that’s left to do is fry some flaked almonds and capers to spoon on top. I have to say that the topping is what takes these roasted asparagus to the next level.

This recipe is from « Simple – Ottolenghi ». 

How to make these roasted asparagus with almonds, capers and dill ?

Roasting vegetables in the oven is one of my favourite way to cook them, it intensifies their flavours. I use this method even when I want to make soups. (Roasted pumpkin soup and rose harissa or this vegan roasted cauliflower, coconut and ras el hanout soup).

Asparagus is one of those versatile vegetables, it’s great blanched or steamed and served with a hollandaise sauce. But roasting them is an excellent way to cook asparagus and makes them tastier with very little effort. The flavour is more concentrated.

This recipe will take no longer than roasting the asparagus would.

First trim the asparagus to remove the woody ends of them. Place the asparagus on a baking sheet and toss them with olive oil and season with salt and black pepper. The most important, don’t crowed the baking sheet, otherwise the asparagus will steam instead of roast. Bake at 200C fan for 8 – 12 minutes depending on how thick the stems are.

Meanwhile make the topping. It requires only few ingredients : flaked almonds fried in a melted butter, and fried capers in olive oil until they are crisp, and for a fresh and final touch some dill. Sprinkle the topping over the asparagus, and don’t worry about perfection when it comes to platting, this side dish meant to be casual.

The golden brown almonds and the bloomed capers are what make this dish unforgettable. I may never serve roasted asparagus in any other way again. It’s the perfect side dish to serve with fish, chicken or any other meat that you like. So if you love asparagus, this recipe might be you new favorite side dish.

View Print Layout
Print Recipe
Close Print

Roasted asparagus with almonds, capers and dill

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Serves: Serves 4 as side dish

Ingredients :

  • 600 g asparagus , woody ends trimmed to get 400g
  • 3 Tbsp olive oil
  • 30 g unsalted butter
  • 20 g flaked almonds
  • 30 g baby capers or regular, pat - dried on kitchen paper
  • 10 g fresh dill, roughly chopped
  • salt and black pepper

Method :

  • 1)

    Preheat the oven to 200C Fan.

     

  • 2)

    Mix the asparagus with 1 tbsp of olive oil, a generous pinch of salt and a good grind of black pepper.

    Arrange on a large parchment lined baking tray, spaced well apart, and roast for 8 – 12 minutes ( timing will depend on the thickness of the stalks), until the asparagus are soft and starting to brown in places. Transfer to a large serving plate and set aside.

     

  • 3)

    Put the butter into a small saucepan and place on a 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.

     

  • 4)

    Add the remaining 2 Tbsp of oil to the saucepan and place on a high heat. Once hot, add the capers and fry 1 – 2 minutes, stirring continuously until they have opened up and become crisp.

    using slotted spoon, remove the capers from the oil ( discard oil ) and sprinkle over the asparagus, along with the dill.

  • 5)

    Serve warm.

    Enjoy !!

Nutrition

You may also like :

Leave a comment

Your email address will not be published. Required fields are marked *

Previous recipe Next recipe