One of the nice things about this asparagus recipe is that it can be prepared well in advanced and served at room temperature, just leave off the almonds and scatter just before serving .Recipe by Yottam Ottenlengi
Ingredients
- 600g asparagus, woody ends trimmed
- 3 tbsp olive oil
- 30g unsalted butter
- 20g flaked almonds
- 30g baby capers
- 10g dill
- salt and black pepper
Method
- Preheat oven to 200 degrees, fan bake.
- 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 tray, spaced well apart and roast for 8-12 minutes (timing will vary depending on thickness of the stalks).
- Once the asparagus is soft and starting to brown, remove from oven and transfer to a large serving plate and set aside.
- 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.
- Add the remaining 2 tbsp 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.
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