Roasted Asparagus and Fried Capers
"An excellent preparation of asparagus with the surprising addition of deep-fried capers, in less than ten minutes. Dish can be served as a warm side dish or room temperature salad/first course. From Rozanne Gold, a favorite cookbook author."
- Ready In:
- 10mins
- Ingredients:
- 4
- Serves:
-
4-6
ingredients
directions
- Preheat oven to 500°; place asparagus on baking sheet and drizzle with 1/2 T olive oil; roll asparagus around until it and pan are lightly coated; season with salt and pepper.
- Roast until tender-crisp and bright green, about 5-8 minutes and plate; meanwhile heat the remaining 2 T oil in a small skillet; deep fry the capers in the oil for 1 minute; transfer capers with a slotted spoon and sprinkle over the asparagus.
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Reviews
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This was a great little recipe - simple, tasty and out of the ordinary - something a true foodie can appreciate. I pared this with salmon steaks for an evening with the wife while the kids were out - it was absolutely delicious. I highly recommend this recipe - it makes even the most inept cook appear better then you they truly are. All this being said, I'd be pleasantly surprised were this included in my meal at any of the many Zagat's top rated restaurants in my area. Thanks -
I would have never thought to add capers to asparagus. What a great flavor combination. I'm always looking for different ways to perk up my vegetable dish and this certainly is a winner. Thanks so much for sharing, Sugarpea. You always have such great recipes. -
it was ok but i like asparagus with lemon and garlic better. were the capers supposed to be crispy? mine never crisped. they just got oily and hot... maybe i did something wrong. like i said though, the flavor was ok. -
I first encountered fried capers at a restaurant in Phoenix, Arizona. They were the surprise ingredient in an otherwise unsurprising grilled chicken salad. I immediately went home and figured out how to do it - easy! Thanks for another way to use them. Yummmm...
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This was soooo good!! The asperagus and fried capers made a great combination. It was easy to make. I had leftovers which I reheated in the microwave oven for about 1 1/2 minutes. They came out good too. I don't think I would reheat them any longer than that. Just enough to make them warm without changing the texture of them. Thanks for a great recipe Sugarpea!!! It is definitely a keeper!!
RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
