Side Dish: United States – Roasted Asparagus with Almond-Caper Crunch

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) asparagus, woody ends trimmed
2 tbsp (30 ml) olive oil, divided
1 / 3 cup (30 g) panko breadcrumbs
1 / 4 cup (30 g) sliced almonds, roughly chopped
1 small shallot, minced
1 tbsp (15 ml) capers, rinsed and chopped
1 tsp (5 ml) lemon zest
1 tbsp (15 ml) fresh dill, chopped (or parsley)
Pinch red pepper flakes (optional)
Kosher salt and freshly ground black pepper, to taste
Lemon wedges, for serving (optional)

Show original ingredient measurements

1 lb (450 g) asparagus, woody ends trimmed
2 tbsp (30 ml) olive oil, divided
1 / 3 cup (30 g) panko breadcrumbs
1 / 4 cup (30 g) sliced almonds, roughly chopped
1 small shallot, minced
1 tbsp (15 ml) capers, rinsed and chopped
1 tsp lemon zest
1 tbsp fresh dill, chopped (or parsley)
Pinch red pepper flakes (optional)
Kosher salt and freshly ground black pepper, to taste
Lemon wedges, for serving (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Preheat the oven to 425°F (220°C). Line a sheet pan with parchment for easy cleanup.
Toss the asparagus with 1 tablespoon (15 ml) olive oil, a generous pinch of salt, and black pepper. Spread in a single layer and roast 10–12 minutes (12–15 if thick) until tender-crisp with lightly browned tips.
While the asparagus roasts, make the crunch: Heat the remaining 1 tablespoon (15 ml) olive oil in a skillet over medium. Add the almonds and panko; toast, stirring, until golden and fragrant, 2–3 minutes.
Stir in the minced shallot and cook 30–60 seconds until just softened. Remove from heat; fold in the chopped capers, lemon zest, dill, and red pepper flakes (if using). Season to taste with salt and pepper.
Transfer asparagus to a platter and shower with the almond-caper crunch. Serve immediately with lemon wedges on the side for a light squeeze at the table.

Preheat the oven to 425°F (220°C). Line a sheet pan with parchment for easy cleanup.
Toss the asparagus with 1 tablespoon olive oil, a generous pinch of salt, and black pepper. Spread in a single layer and roast 10–12 minutes (12–15 if thick) until tender-crisp with lightly browned tips.
While the asparagus roasts, make the crunch: Heat the remaining 1 tablespoon olive oil in a skillet over medium. Add the almonds and panko; toast, stirring, until golden and fragrant, 2–3 minutes.
Stir in the minced shallot and cook 30–60 seconds until just softened. Remove from heat; fold in the chopped capers, lemon zest, dill, and red pepper flakes (if using). Season to taste with salt and pepper.
Transfer asparagus to a platter and shower with the almond-caper crunch. Serve immediately with lemon wedges on the side for a light squeeze at the table.