This recipe does a great job of balancing the herbiness of the dill with the saltiness of the capers and the nuttiness of almonds. Adapted from Ottolenghi’s Simple
- 600 g asparagus, woody ends trimmed
- 3 T olive oil
- 2 T unsalted butter
- 1/4 c flaked/sliced almonds
- 3 T capers, patted dry on paper towels
- 1/2 c fresh dill, roughly chopped
- Salt and black pepper
- Heat oven to 425 F and line a baking sheet with parchment paper.
- Place asparagus in a large bowl and toss with 1 T oil, a pinch of salt, and several grinds of pepper.
- Arrange asparagus in the paper-lined pan, spaced well apart, and roast 8-12 minutes, until asparagus is soft and starting to brown in places. Remove from oven and set aside in the pan.
- In a small or medium saucepan, melt the butter over medium heat until foamy.
- Add almonds and fry 1-2 minutes, stirring frequently, until golden brown.
- Pour almonds and butter evenly over asparagus.
- Add remaining 2 T oil to the pan and heat over high heat. Once hot, add the capers and fry 1-2 minutes, stirring continuously until they are slightly crispy.
- Using a slotted spoon, remove capers from the oil and sprinkle over the asparagus.
- Sprinkle asparagus with dill and mix gently to combine.