A new asparagus recipe for Spring, when you see fresh bundles of asparagus in the markets.
Preheat the oven to 425 degrees F.
Mix the asparagus with 1 tablespoon of oil, a generous pinch of salt, and a good grind of pepper. Arrange on a large parchment-lined baking sheet, spaced well apart, and roast for 8-12 minutes (timing will vary depending on the thickness of the stalks), until the asparagus is soft and starting to brown in places. Transfer to a large serving plate and set aside.
Put the butter into a small saucepan and place over medium-high heat. Once melted, add the almonds and fry for 1-2 minutes, stirring frequently, until the almonds are golden brown. Pour the almonds and butter evenly over the asparagus.
Add the remaining 2 tablespoon of oil to the saucepan and place over high heat. Once hot, add the capers and fry for 1-2 minutes, stirring continuously, until they have opened up and become crisp. Using a slotted spoon, remove the capers from the oil and sprinkle them over the asparagus, along with the dill. Discard the oil and serve warm.