Roasted asparagus with almonds, capers and dill


Preparation info

  • Serves


    as a side
    • Difficulty


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.


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


  • 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