Roasted Asparagus with Buttered Almonds, Capers, and Dill
A simple side dish of roasted asparagus with buttered almonds, capers, and dill.
Yield: 4 servings
  • 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
  1. Heat oven to 425F.
  2. 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.
  3. 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.
Recipe from Ottolenghi Simple
Recipe by Joanne Eats Well With Others at