Pan Grilled Asparagus with Almonds and Capers
Pan grilled asparagus with lots of flavors and textures. Super quick and easy! Almonds toasted in butter and salty capers top the asparagus, giving so much flavor and crunch. A delicious way to enjoy Spring's best vegetable.
Yield: 4 as a side
Materials
- 1 pound (450-500 g) asparagus, woody ends trimmed and washed
- ¼-½ teaspoon salt
- 2 tablespoons (30 g) butter (or plant butter, if vegan)
- ¼ cup (20 g) sliced (flaked) almonds
- 2 tablespoons olive oil
- 2 tablespoons (25 g) small capers, drained if in brine
- 2-3 tablespoons coarsely chopped dill, for garnish
- ½ a lemon, for squeezing
Instructions
- Heat a large skillet over medium high heat. Wash asparagus and trim or snap off woody ends. Drain asparagus but leave wet. Once pan is very hot, add the asparagus in a single layer. (If needed, cook asparagus in two batches.) Cook, turning occasionally, until lightly charred, bright green and just cooked. This should take about 5-8 minutes. Season with salt. Transfer cooked asparagus to serving platter.
- Add butter to a small saucepan. Heat over medium heat. Once melted, add the almonds. Cook, stirring constantly until almond slices are lightly browned and fragrant. This should happen very quickly, about 1-2 minutes. (Take care not to burn the almonds and over brown the butter.) Spoon almonds and browned butter over asparagus.
- To the same saucepan, add 2 tablespoons olive oil. Heat oil over medium heat. Carefully add the capers and fry them, stirring occasionally, until they open slightly. This should take 1-2 minutes. Remove capers with a spoon, discarding the oil. Spoon over the asparagus. Garnish everything with some coarsely chopped dill and a squeeze of lemon juice. Serve immediately or at room temperature.
Notes
-add a poached or fried egg to make this a meal. Serves 2 as a main dish.
-a ridged grill pan on the stove would also work well.
-any other soft herb would be a good substitute for dill like parsley, cilantro or basil.
-recipe adapted from Ottolenghi Simple.