BULK . FRESH . FOOD.

ROASTED ASPARAGUS WITH BUTTERED ALMONDS, CAPERS AND DILL
YIELD 6 side-dish servings


TIME About 20 minute
        Andrew Scrivani for The New York Times

        • 600 grams asparagus, woody ends trimmed
        • 3 tablespoons olive oil
        • Salt and black pepper
        • 2 tablespoons/30 grams unsalted butter
        • Scant 1/4 cup/20 grams sliced (flaked) almonds
        • 3 tablespoons/30 grams baby capers, patted dry on paper towels (kitchen paper)
        • ¼ to ½ cup/5 to 10 grams roughly chopped fresh dill

          PREPARATION

          1. Heat oven to 425 degrees Fahrenheit/220 degrees Celsius. Line a baking sheet (baking tray) with parchment paper.
          2. In a large bowl or on a work surface, use your hands or tongs to toss the asparagus with 1 tablespoon oil, a generous pinch of salt and a good grind of pepper. Arrange asparagus in the paper-lined pan, spaced well apart, and roast, shaking the pan occasionally, until asparagus is soft and starting to brown in places, 8 to 12 minutes, depending on thickness. Remove from oven and set aside in the pan.
          3. In a small or medium saucepan, melt the butter over medium heat until foamy. Add almonds and fry, stirring frequently, until golden brown, 1 to 2 minutes (reduce heat as needed to prevent scorching). Pour almonds and butter evenly over asparagus.
          4. Add remaining 2 tablespoons oil to the pan and heat over high heat. Once hot, add the capers and fry, stirring continuously, until they have opened up and become crisp, 1 to 2 minutes.
          5. Using a slotted spoon, remove capers from the oil and sprinkle over the asparagus. Add dill. Using tongs or two spoons, mix gently to combine, transfer to a large plate and serve warm