Roasted Asparagus With Buttered Almonds, Capers and Dill

  • YIELD 6 side-dish servings
  • TIME About 20 minute
Roasted Asparagus With Buttered Almonds, Capers and Dill

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


  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



Biodynamic Apple Muffins


1-2 Biodynamic Apples

200 g Biodynamic Sifted Wheat Flour

3 Biodynamic Eggs

130 g Organic Butter

80 g Organic Raw Sugar 

1 tbsp Australian Gluten Free Baking Powder

Pinch Organic Mixed Spice

Pinch Salt - Local Pink Lake

 Makes 16 mini muffins


How to

1. Preheat oven to 180'c & grease with butter muffin tin / silicon moulds

2. Add to mixing bowl flour, eggs, butter, sugar, baking powder, salt and beat for 30 sec

If mixing by hand -

*cream butter & sugar

*Blend eggs in

*mix in dry ingredients - just until mixed


3. Put mixture into muffin tin / silicon moulds

4. Peel halve & quarter apples to remove core and pips. Thinly slice quarters and arrange 3 of them on top of each muffin.

5. Sprinkle a tiny bit of Organic Mixed Spice on each muffin.

6. Cook for 10-12 minutes or until slightly brown around edges. Test with a knife, if it comes out clean it is cooked. * Larger muffins will need longer.

Pop onto a cooling rack

Store in a container / jar in fridge ( option to put a hand towel into the jar to absorb any moisture)

Great for freezing 

Cook a double batch !




2 ingredients
✔50g Organic or Biodynamic fresh stonemilled wholegrain wholemeal flour
(Rye flour stays moist & firm)
✔50ml Water 

✔1 jar - a 1litre jar is safe
✔1 tea towel / piece of material

⭐Sterilize the jar with boiling water.
✔Add flour and water to the jar and mix well.

✔Repeat daily for 8 ish days 
✔Leave uncovered for 2 ish days to capture the atmophere in your house
✔Cover with material on 3 day

✔When bubbling - It is now ready to use.

Tips -
*Use filtered water
or fill a bottle with water and leave it for an hour before using.
Put a bottle on the bench for the following days.

*When you make the bread leave an hour before you add the salt.
*Bread recipies use about 100g of the starter.
*To halt the fermentation close the jar and put it in the fridge.
*Start feeding it again before you use it.






Date and walnut roll
  • 1 cup (140g) chopped dates
  • 1 cup (220g) brown sugar, firmly packed
  • 60 gram butter, plus extra to serve
  • 1 cup water
  • 2 cup (300g) self-raising flour
  • 1/2 teaspoon bicarbonate of soda
  • 1/2 cup (55g) walnuts, chopped
  • 1 egg, lightly beaten


Date and walnut roll
  • 1
    Preheat oven to 180°C or 160°C fan. Grease two 8cm x 17cm nut roll pans
  • 2
    Combine dates, sugar, butter and water in a small saucepan. Stir on low heat for 1-2 minutes, without boiling, until sugar dissolves. Bring to boil, then remove from heat and set aside to cool for 5 minutes.
  • 3
    Sift flour into a large bowl with bicarbonate of soda and stir in date mixture, walnuts and egg. Divide mixture between prepared pans, until half full. Cover with lids.
  • 4
    Bake for 30-35 minutes, standing upright. Remove pans from oven and set aside for 10 minutes before removing lids Turn rolls out onto a wire rack to cool. Slice and spread with butter