recipe by Yotam Ottolenghi
1.3 lb asparagus, woody ends trimmed
1/4 cup sliced almonds
1/2 cup dill, roughly chopped
3 tbsp olive oil
3 tbsp baby capers (or regular capers), dried with a paper towel
2 tbsp unsalted butter
Salt and black pepper
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.
1/2 cup dill, roughly chopped
3 tbsp olive oil
3 tbsp baby capers (or regular capers), dried with a paper towel
2 tbsp unsalted butter
Salt and black pepper
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.
