Name: Roasted asparagus with almonds, capers and dill
Yield: Serves four as a side
Ingredients: 20 g flaked almonds; salt and black pepper; 30 g baby capers (or regular), pat-dried on kitchen paper; 30 g unsalted butter; 10 g dill, roughly chopped; 600 g asparagus, woody ends trimmed (400 g); 3 tbsp olive oil

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

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Ingredients

Method

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