Roasted asparagus with almonds, capers and dill

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Preparation info

  • Serves

    four

    as a side
    • Difficulty

      Easy

Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

  • About

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 I’ve kept quantities just a little bit in check here.

Ingredients

  • 600 g asparagus, woody ends trimmed (400 g)
  • 3 tbsp olive oil

Method

  • Preheat the oven to 200°C fan.
  • Mix the asparagus with 1 tablespoon of oil, a generous pinch of salt and a good grind of pepper. Arrange on a large parchment-l