Initially, this seemed like an unusual combination of ingredients. But because I like all of them it seemed worth a try. This is another great side dish from Yotam Ottolenghi; famous for both his vegetables and desserts. It’s easy to prep ahead of time, and once the asparagus is roasted the sauce comes together in minutes. The fact that I never would have considered putting these ingredients together,explains why I’m a humble home cook and Chef Ottolenghi writes cook books and runs restaurants.
1 1/3 pound asparagus, woody ends trimmed
3 Tbs. olive oil
Salt and black pepper
2 Tbs. unsalted butter
Scant 1/4 cup sliced almonds
3 Tbs. baby capers, patted dry on paper towels
1/4 to 1/2 cup roughly chopped fresh dill
Heat over to 425 degrees. Line a baking sheet with parchment paper.
In a large bowl or on a work surface, use your hands or tongs to toss the asparagus with 1 Tbs. 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 the oven and set aside in the pan.
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.
Add remaining 2 Tbs. oil to the pan and heat over high heat. Once hot, add the capers and fry, stirring constantly, until they have opened up and become crisp, 1 to 2 minutes. Using a slotted spoon, remove capers from the oil and sprinkle over the asparagus. Add the dill. Using tongs or two spoons, mix gently to combine, transfer to a large platter and serve warm. Serves 6 as a side dish.
Note: Unless the spears are very thin, I always peel asparagus because my Mother did. She told me when Julia Child was asked whether it was necessary, she said “Peeled and unpeeled asparagus are two different vegetables.” I took that as a Yes!
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