Asparagus with almonds and capers


With the asparagus season approaching we need some new ideas! This is a bit of sweet and sour – sweetness of the spears wiht the acidity of the capers and the crunch of toasted almonds. Very easy and a great side dish – we had it with my Japanese pork and with my Vietnamese chicken; but also good for lunch in the garden.

Serves 2-3

1 bunch of apsaparus
godo handful of larked almosnts
2 tsp capers
olive or rapeseed oil
salt and pepper


Put the asparagus in an oven-proof dish. Sprinkle with a slug of oil, salt and pepper. Roast at 200 C for 10-15 minutes depending on thickness of the asparagus spears.

Meanwhile heat some oil in a small frying pan; when hot add the almond and toast till golden stirring constantly to stop them burning. Remove with a slotted spoon and set aside

If necessary add a bit more oil and sizzle the capers until they change colour and are crispy.

Sprinkle almonds and capers over the asparagus, add a bit ore seasoning to taste and serve.

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