Roasted asparagus with almond, capers and dill - page 82

This is a dish which my husband Karl cooks at home a lot, on the weekend. He tends to be a bit more liberal on the butter front with his asparagus - what are weekends for, after all! And he is lrish! - but I've kept quantities just a little bit in check here.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

I. Preheat the oven to 200'C fan 2. Mix the asparagus with I tablespoon 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-I2 minutes (timing will vary depending on the thickness of the stalks), until the asparagus is soft and starting to prown in places. Transfer to a large serving plate and set aside.

Step 2

3, 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 4. Add the remaining 2 tablespoons 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.