I adore asparagus – green, white, purple – just bring it on! This is a dish I cook at home a lot during spring. I turn it into a main for my beloved with the addition of a poached egg or some thickly sliced ham and new potatoes.
1.Preheat the oven to 220°C/200°C fan/.425°F/gas mark 7.
2. Mix the asparagus with 2 tbsp 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, set aside and keep warm.
3. Put the nuts on another baking tray and pop into the oven to toast, 5 minutes should be more than enough, while the asparagus is roasting.
4. Add the remaining 1 tbsp of oil to the pan 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 almonds and herbs, and serve warm as a starter or side dish. I quite like a spritz of fresh lemon juice on mine, but my beloved doesn’t!