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Roasted asparagus with almonds, capers, and dill

A new asparagus recipe for Spring, when you see fresh bundles of asparagus in the markets.

Course Vegetables
Keyword Asparagus, Asparagus Recipe, Vegetables
Author Yotam Ottolenghi ("Simple")


  • 1-½ lb asparagus, woody ends trimmed
  • 3 tablespoon olive oil
  • salt and black pepper
  • 2 tablespoon unsalted butter
  • ¼ cup sliced almonds
  • 3 tablespoon baby capers, dried with a paper towel
  • ½ cup dill, roughly chopped


  1. Preheat the oven to 425 degrees F.

  2. 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.

  3. 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.

  4. 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.