We eat asparagus often and all year round. It is easy to roast or steam it, and since we prefer it cooked al dente, it is also quick to prepare. It pairs well with any protein. These qualities help asparagus work for all those nights when I’ve planned the main and the side dish and dinner is almost ready and Eric asks what vegetable we’re having with dinner and I stare at him blankly until I remember that there is asparagus in the crisper drawer of the fridge. I can pull it out, prep it, get it in the steamer pot, and cook it quickly enough to make it seem like I had actually planned on serving asparagus. That happens all too frequently.
When I do plan a main, side, and vegetable dish for dinner, and intend to have asparagus as the veggie with the meal, this is the way we like to make it. Butter, almonds, capers, and dill add a wonderful richness and lots of flavor to the distinctive bright & earthy taste of asparagus. Preparing the vegetable this way elevates the asparagus from a last minute add-on to an intended component (and complement) to the meal.
Asparagus with Buttered Almonds and Capers
Asparagus with Buttered Almonds & Capers (adapted from cooking.nytimes.com) Time Required: About 20 minutes, Makes 6 side-dish servings,
Ingredients:
- 1 1/2 pounds asparagus, woody ends trimmed
- 3 tablespoons olive oil, divided
- salt and black pepper
- 2 tablespoons unsalted butter
- scant 1/4 cup sliced almonds
- 3 tablespoons capers, rinsed and dried
- 1/4 cup fresh dill, roughly chopped
Preparation:
Preheat the oven to 425º F. Toss the asparagus with 1 tablespoon of oil, a pinch of salt and a grind of pepper. Arrange the asparagus on a baking sheet, spaced apart, and roast them, shaking the pan occasionally, until they are roasted and starting to brown in places, about 8 to 12 minutes, depending on their thickness. Remove the sheet from the oven, transfer the asparagus to a serving dish and cover them to keep them warm.
Roast the asparagus.
In a small skillet, melt the butter over medium-low heat until it is foamy. Add the almonds and fry them, stirring frequently, until they are golden brown, about 1 to 2 minutes.
Fry the almonds in the butter.
Pour the almonds and butter evenly over the asparagus.
Toss the buttered almonds on the cooked asparagus.
Add the remaining 2 tablespoons of oil to the pan and heat it over high heat. Once the oil is hot, add the capers to the pan and fry them, stirring continuously, until they have opened up and become crisp, about 1 to 2 minutes.
Fry the capers.
Using a slotted spoon, remove the capers from the oil and sprinkle them over the asparagus. Add the dill, tossing all the ingredients gently to combine them. Serve immediately.
Add the capers and dill to the dish and serve.
We’re upping our asparagus game! ~Linda
Asparagus with Buttered Almonds & Capers (adapted from cooking.nytimes.com) Time Required: About 20 minutes, Makes 6 side-dish servings,
Ingredients:
- 1 1/2 pounds asparagus, woody ends trimmed
- 3 tablespoons olive oil, divided
- salt and black pepper
- 2 tablespoons unsalted butter
- scant 1/4 cup sliced almonds
- 3 tablespoons capers, rinsed and dried
- 1/4 cup fresh dill, roughly chopped
Preparation:
Preheat the oven to 425º F. Toss the asparagus with 1 tablespoon of oil, a pinch of salt and a grind of pepper. Arrange the asparagus on a baking sheet, spaced apart, and roast them, shaking the pan occasionally, until they are roasted and starting to brown in places, about 8 to 12 minutes, depending on their thickness. Remove the sheet from the oven, transfer the asparagus to a serving dish and cover them to keep them warm.
In a small skillet, melt the butter over medium-low heat until it is foamy. Add the almonds and fry them, stirring frequently, until they are golden brown, about 1 to 2 minutes. Pour the almonds and butter evenly over the asparagus.
Add the remaining 2 tablespoons of oil to the pan and heat it over high heat. Once the oil is hot, add the capers to the pan and fry them, stirring continuously, until they have opened up and become crisp, about 1 to 2 minutes.
Using a slotted spoon, remove the capers from the oil and sprinkle them over the asparagus. Add the dill, tossing all the ingredients gently to combine them. Serve immediately.