Roasted asparagus with almonds, capers and dill

Ingredienti

Serves four as a side

600g asparagus, woody ends trimmed (400g)

3 tbsp olive oil

30g unsalted butter

20g flaked almonds

30g baby capers (or regular), pat-dried on kitchen paper

10g dill, roughly chopped salt and black pepper

Istruzioni

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 Irish! - but l've kept quantities just a little bit in check here.

1. 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 8-12 minutes (timing will vary depending on the thickness of the stalks), until the asparagus is soft and starting to brown in places. Transfer to a large serving plate and set aside.

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.