Last week I checked out Ottolenghi's latest cookbook, Simple, from my library, and was intrigued by the Roasted Asparagus with Almonds, Capers, and Dill recipe. Because my oven was acting out, I don't keep butter on hand, and I had Parmesan left from another recipe, and a few lemons, I created my version of Ottolenghi's dish.
Ottolenghi Inspired Pan Sauteed Asparagus With Almonds And Capers
Ingredients
1 tablespoon olive oil
1 pound asparagus, ends trimmed
salt and pepper
1/4 cup sliced almonds, toasted in a dry skillet
3 tablespoons capers
lemon zest
dill
1/4 cup grated Parmesan
Directions
1. Heat 2 teaspoons olive oil in a large skillet. Add asparagus, season with salt and pepper and saute until your desired level.
2. In a small skillet, heat the remaining oil and quickly saute capers.
3. In a platter, serve asparagus topped with almonds, capers, lemon zest, dill, and Parmesan.
This dish is great served hot but also keep well as leftovers. It can be a great starter to the meal or as a side served with protein.
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