Well, Spring has sprung over here!! How do I know? Because I spent two hours pulling weeds yesterday and barely made a dent in the amount of weeds that are slowly taking over our front yard and driveway!! It’s scary really…
Another sign of spring? Asparagus!! Piled high throughout the Farmer’s Market this weekend, right next to the strawberries, peas and spring onions. Of course I purchased waaaaaay too many bunches of asparagus yesterday but my handsome hubby is used to that – he even carried them all to the car for me – minus the one that Whitney carried like a bouquet of flowers. (heart swells, my little flower girl)
There are sooooo many delicious ways to prepare asparagus that I probably could spend the rest of the year just finding new ways to enjoy these amazing green stalks, but today’s favorite version? This super easy and delicious bunch of roasted asparagus with capers and lemon!!
Roasting asparagus brings out their sweetness and gives a nice caramelization to their tips and edges. Roasting also turns those capers into crispy little salt bombs that pair so perfectly with the garlic-y asparagus and lemon zest!!
This asparagus dish is so quick and easy that I can promise you that it will be on your dinner rotation for the rest of asparagus season! But first, Q&A:
- Can I use brined capers in place of the salt-cured capers? YES! Brined capers are just capers that are packed in a salt-water solution vs salt-cured capers which are packed in salt only. So, yes, you can definitely use brined capers in place of salt-cured capers but they might not be as crispy as the roasted salt-cured capers – but they will be delicious either way!!
- Can I add something to these roasted asparagus to make them a little more hearty? YES! Poached eggs or hard boiled eggs pair great with asparagus, as do cooked white beans or even hummus, maybe some sautéed spinach or orzo pasta – just add them over the top of the asparagus and top with toasted slivered almonds or a sprinkle of dukkha and a drizzle of olive oil.
- Can you recommend any meat-centric entrée dishes that go well with these roasted asparagus? YES!! Asparagus pairs well with salmon, chicken, ham, lamb, and beef – so perfect for Easter!!
- I didn’t eat all the roasted asparagus, what can I do with the leftovers? Chop them up and stir them into your favorite risotto, top a pizza, add them to your omelet or frittata, top this tart with them, make this salad or this toast!
Any other questions? Leave a comment below or shoot me an email and I’ll get right back to you!
PS Here are some other asparagus recipes you might enjoy:
asparagus and ricotta tart – a perfect vegetarian lunch option!!
fava beans and asparagus on toast – a crunchy vegetable packed snack!!
grilled asparagus with chickpeas, millet and basil – vitamin packed and so delicious!!
grilled veggies with homemade romesco sauce – a super crunchy and delicious platter of veggies!!
roasted asparagus with capers and lemon
- 1 bunch asparagus
- 1 tbsp olive oil
- 1 tsp minced garlic
- 1/4 cup salt packed capers
- 1 tsp ground black pepper
- 1 tbsp minced dill
- 1 tsp lemon zest
- Preheat your oven to 425 degrees. Line a baking sheet with parchment paper.Trim the ends from the asparagus; then rinse and dry them with a kitchen towel. Rinse the capers well to remove as much salt as possible. Dry them with a kitchen towel.Place the asparagus on the baking sheet. Drizzle the olive oil over the asparagus. Add the garlic, capers and black pepper to the top of the asparagus and gently toss everything together to combine.Rearrange the asparagus on the baking sheet to an even layer. Then place the pan in the oven.Roast the asparagus until it is tender but still crisp, about 10-12 minutes, rotating the spears halfway through the cooking time. Let cool slightly.Sprinkle the dill and lemon zest over the asparagus, then remove the asparagus to a platter, adding the crispy capers to the top of the asparagus. Garnish with lemon slices.