It’s 2019 and there’s seriously still no better way to eat asparagus than simply roasted with olive oil, salt, and black pepper.
Especially the really skinny asparagus, which get SO crisp that you could confuse them for french fries.
(At least that’s the argument I continue to try to make to my toddler. She’s not buying it.)
You’re not going to believe it, but top roasted asparagus with buttery toasted almonds, fried capers, and dill….AND IT GETS EVEN BETTER.
Okay, maybe you can believe it. Because butter. And fried capers. And almonds.
It’s really really magic and it takes no longer than just roasting the asparagus would.
I’m declaring this the side dish of spring! Meaning that I may never serve roasted asparagus any other way again.
You shouldn’t either.
- 1 lb 5 oz asparagus, ends trimmed
- 1 tbsp olive oil
- 2 tbsp butter
- ¼ cup sliced almonds
- 3 tbsp baby capers, drained and dried
- ½ cup dill, chopped
- Heat oven to 425F.
- Spread the asparagus on a parchment-lined baking sheet in one layer. Brush with the olive oil and season with salt and black pepper. Roast for 12-15 minutes, or until soft and browned.
- Meanwhile. melt the butter in a small skillet. Add in the sliced almonds and cook until toasted, 1-2 minutes, stirring frequently. Stir in the capers and cook another minute. Spoon the almond caper mixture over the asparagus. Top with the dill and serve warm.